{Allergy Friendly} Pumpkin Cranberry Muffins

Guess what?! I did it! Made some muffins that actually taste normal and oh so yummy!!! that are free of:
dairy
wheat/gluten
soy
corn
peanut
sugar

Yes I did!!!!

Want the recipe? I took my Grandma's recipe for pumpkin bread and tweaked it and got great results!!!

Mix the following together:
1 1/2 cups organic coconut palm sugar (same amount of regular 1/4 tsp baking sugar too)
1/4 tsp baking powder (aluminum free)
1 tsp baking soda
1 2/3 cup flour (I used 1 cup sorghum flour, 1/3 cup potato starch, and 1/3 cup white rice flour)
3/4 tsp sea salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2 eggs (I use the Omega 3 eggs)
1/2 salad oil (I use sunflower or safflower oil, but this time I substituted the oil with the same amount of cinnamon applesauce instead.)
1 cup pumpkin
(Optional: add walnuts and/or cranberries)
Cook at 350! That's it. Super easy. Just dump all the ingredients in all together and mix!



ANDDDD if you don't have to worry about allergies (or calories haha) add some caramel apple frosting or cream cheese frosting on top! Oh so good too! :)

Hope you enjoy! These are my most favorite, moist mufffins!