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Pumpkin Cranberry Muffins

Great base muffin recipe with option to change it to how you prefer. Really bakes up pretty nice and makes a great hit with everyone.
6 Servings - 55 min -
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Servings:6  | Calories:328 | Total Fat:23g  | Chol:164mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 23g
35 %
Sat Fat 18g
90 %
Total Carb 25g
8 %
Fiber 1g
4 %
Sugars 15g
Cholesterol 164mg
55 %
Sodium 281mg
12 %
Protein 7g
14 %
49% Coconut oil
19% Eggs
15% Honey
15% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


6 eggs, beaten
1/4 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
1/2 cup butter or coconut oil, melted (I prefer butter for flavor but if you can’t eat it, use coconut oil – I like Tropical Traditions Green Label
1 teaspoon vanilla
1/4 cup honey or maple syrup
1/2 cup coconut flour
1/2 tsp sea salt
1/4 teaspoon baking soda
1 Tablespoon pumpkin pie spice
1/2 cup fresh cranberries

Directions : View recipe directions on
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