Whether hot and steamy from the oven on Sunday morning, or the select few that find themselves leftover for the impending Monday morning dash, these muffins are good to go. Fresh cranberries (wink) are a tart success, and orange zest adds a bit of… appeal… to these simple muffins. And pistachios? Baby, yesssss. Pistachios make everything dreamy and lucious.
These muffins? They’re going to be your prelude to the holidays. A sweet treat that quite frankly, isn’t TOO sweet. We’ve got lotsa sweetness all season long! So, why not keep it up with those tastebuds looking for sweetness, while bringing the sacchine down just a tad?
Pistachio Cranberry Pumpkin Muffins
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 muffins
Ingredients
- 6 eggs beaten
- 1/3 c. pumpkin puree
- 1/2 c. butter or coconut oil melted
- 1 teaspoon vanilla
- 2 tablespoons honey 1 tablespoon maple syrup and one tablespoon molasses (or 1/4 c. sweetener of your choice)
- 1 tablespoon fresh squeezed orange juice
- zest from 1 organic orange approx. 1 tablespoon
- 1/2 c. coconut flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 c. fresh cranberries halved
- 1/2 c. pistachios roughly chopped
Instructions
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Preheat oven to 350 degrees.
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Combine eggs, pumpkin puree, butter or coconut oil, vanilla, sweetener, orange juice and zest in large mixing bowl.
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In medium bowl, sift together all dry ingredients.
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Mix dry ingredients into wet; add cranberries and pistachios, leaving a few extra behind for garnishing if you want.
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Spoon into greased muffin tin, and sprinkle with chopped pistachios.
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Bake for 35 to 40 minutes.
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Allow to cool for 10 minutes in the muffin tin, then remove and allow to cool fully on a wire rack.