Pumpkin is, by far, the most popular fall food. It’s like as soon as the first day of fall rolls around, everything becomes pumpkin-flavored. And, as a pumpkin lover, I am all about it.
But the all-encompassing love for pumpkin doesn’t mean we should forget about all of the other delicious fall and winter fruits out there. This is why I love this recipe so much. It not only features that popular orange fruit, but it pairs it alongside another one of my favorite fall finds – cranberries.
A popular winter berry, cranberries carry a powerful nutrient punch. The deep red color can be attributed to the high content of anthocyanins found in the berry. Anthocyanins, a type of flavonoid, have strong antioxidant and anti-inflammatory properties. This means that upon the consumption of the berry, the anthocyanins will help fight off free radicals in your body – assisting in detoxification processes and keeping your cells happy and healthy. There is also research that suggests that anthocyanins improve cardiovascular health – including LDL oxidation, lipid peroxidation, dyslipidemia and glucose metabolism.
Peak harvest for the berry falls between Labor Day and Halloween, and the berries will stay in season through December. Choose berries that are deep red in color (the more anthocyanins, the better!) and firm to the touch. Fresh cranberries can be kept in the refrigerator for up to 20 days. They will keep for longer periods of time when frozen, so you can enjoy cranberries year-round!
The combination of pumpkin and cranberries is delicious, but this recipe takes it to the next level by adding chocolate. They are definitely the perfect (healthy!) fall treat.
Cranberry Pumpkin Chocolate Muffins
- 1 cup Almond flour
- 1/4 cup Coconut flour
- 1/4 cup Cocoa powder
- 1 teaspoon Baking soda
- 1/4 teaspoon Sea salt
- 1 teaspoon Pumpkin pie spice
- 3 Eggs
- 3/4 cup Pumpkin puree
- 3 tablespoons Coconut oil melted
- 1 tablespoon Vanilla extract
- 1/4 cup Raw honey
- 1/4 cup Dried cranberries
Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray or use coconut oil to grease the tin.
Add the dry ingredients to a large bowl and sift gently.
In a medium bowl, whisk the eggs, pumpkin puree, coconut oil, vanilla, and honey until combined.
Add to the flour mixture and stir. Fold in the cranberries.
Divide the mixture between 10 muffin cups.
Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
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