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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.