Pumpkin Muffins: Makes 6 muffins
Recipe generously shared by A.M.G.

1/2 can (15 oz can)pumpkin puree, unsweetened
2 eggs, room temperature
1 tsp vanilla extract
1 TBSP coconut oil, melted
1/4 cup PB Fit or any nut butter (almond, peanut)
1/4 cup light or dark brown sugar
1/2 cup gluten-free flour
1/2 tsp baking soda
2 tsp pumpkin pie spice
1/4 cup fresh cranberries* or dried
1 TBSP mini chocolate chips, optional
1 TBSP unsweetened shredded coconut, optional
1/4 cup walnuts or pumpkin seeds, optional
Preheat oven to 350 degrees and line a muffin pan with six liners. In a large bowl whisk together pumpkin puree, eggs, vanilla extract, nut butter, and coconut oil. In a small bowl, mix brown sugar, flour, baking soda, pumpkin pie spice, chocolate chips (if using) & coconut (if using). Add the wet ingredients to the dry and stir gently then stir in cranberries (if using) and do not over mix. Spoon the batter into the muffin cups and sprinkle on the
nuts or seeds if using. Bake 15 – 20 minutes, until toothpick comes out clean.

*I prefer fresh cranberries because they make the muffins really moist. Just make sure to cook them first. You can also use dried cranberries and soak then in hot water for 10 minutes until they are plump.