Healthy Pumpkin Cranberry Muffins

Being pregnant has me snacking A. Lot.

Maybe it’s just pregnancy or maybe it’s the hour of cardio I’ve been doing every evening. I don’t know. Maybe it’s a combination of both, but I’m hungry all the time.

This fall weather has got me hankering for some yummy pumpkin baked goods. Pumpkin muffins seem to me like the perfect snack.

Of course, I want to eat as nutritionally as possible, so I’ve gotten busy planning out snacks for each week. This week I’m going for boiled eggs for protein and these delicious pumpkin cranberry muffins for a healthy carbohydrate.

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These pumpkin muffins are the perfect healthy fall fix. They are gluten-free, dairy-free and made with coconut sugar. I added a gluten and dairy-free crumb topping as well. They also have no added fat. So there you go!

These would also be great for an on-the-go-breakfast. I will definitely be making them again. Yup! This recipe is a keeper. It’s going right into my recipe box.

I love this recipe because it is gluten-free, but doesn’t call for any complicated ingredients. It also has coconut sugar rather than refined sugar, which while not something to overindulge in, is still better than the alternative.

For the crumb topping

  • Oats
  • Coconut sugar
  • Coconut oil (Get it here or at your local grocery store)

Healthy Pumpkin Cranberry Muffins

Delicious gluten-free, refined sugar-free muffins. These muffins are quick and easy to make. Great for a snack or even for breakfast.

  • 1 Cup Pumpkin (canned)
  • 1 banana (mashed)
  • 2 eggs (beaten)
  • 1/2 Cup Oats (old fashioned)
  • 1 Cup Oat flour
  • 1/2 Cup Coconut Sugar
  • 1 tsp Cinnamon
  • 2 tsp Pumpkin Spice
  • 1 tsp Baking soda
  • 1/2 tsp Baking Powder

Crumb Topping

  • 3 tbsp Coconut oil (extra virgin at room temperature)
  • 1/4 Cup Coconut sugar
  • 1/2 Cup Oats (Old fashioned)
  1. In a medium-sized bowl, whisk together pumpkin, the banana, eggs, and sugar.

  2. In a another bowl, mix together the oat flour, oats, spices, baking powder, and baking soda.

  3. Thoroughly mix the dry ingredients with the wet ingredients. Drop 1/4 cup of batter into each greased muffin tin. Sprinkle with crumb topping and bake at 350 degrees Fahrenheit for 20-25 minutes or until toothpick inserted comes out clean.

Crumb Topping

  1. Mix the room temperature coconut oil, oats, and sugar together. It should clump together nicely. Sprinkle on top of the muffin batter.

Making your own oat flour is super simple. Just blend your oats in a Nutri bullet (you can get one here) or blender and there you have it!

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