Pumpkin Cranberry Spice Muffins

I was trying to think of a fall muffin flavor. This seemed to be just the right combination. The mild sweetness of the muffins contrasts nicely with the sharp bright flavor of the cranberries. Load them up with some good grass fed butter and nothing could make for a better snack.

I have been thrilled to discover a way to make the spices of this season work for people on a Low Oxalate Diet! I have been really enjoying my new found food freedom with cinnamon and cloves added back into my diet. I have the LOD substitutions listed under the ingredients. Add them at the same time as you would be adding their ground spice equivalent.

Pumpkin Cranberry Spice Muffins

• 5 eggs
• 1/2 cup cooked pumpkin (I use butternut squash it tastes the same)
• 1 cup pitted Medjool Dates, packed
• 1/4 cup butter melted
• 1 tsp Vanilla Extract
• 1/8 tsp Ground Ginger
• 1/8 tsp Ground Nutmeg
• 1/2 tsp Ground Cinnamon*
• 1/4 tsp Ground Cloves *
• 1/4 tsp Sea Salt
• 1 cup Coconut Butter softened till pourable
• 3/4 tsp baking soda
• 1.5 cup fresh cranberries

* For LOD (Low Oxalate Diet) replace ground cinnamon and cloves with one drop each of Be Young Cinnamon Essential Oil and Be Young Clove Essential Oil. See this page to learn how to order at a discount. Be Young Essential Oils

In Vitamix blend eggs, pumpkin, melted butter and dates till smooth. Add spices, vanilla extract, and salt and blend again. Add coconut butter and blend again. Add baking soda and blend one last time. This will be very thick, be careful that it doesn’t overheat your machine.

When using a Food Processor start with the dates and pumpkin and blend those. Next add the spices and salt. Then add the eggs one at a time blending between each. If it starts to get really sloppy add the coconut butter to make it thicker so that it won’t slosh over and then add the rest of the liquid ingredients (eggs, melted butter and vanilla extract). Add the baking soda last.

After the batter is blended pour/scoop into a bowl and fold in the cranberries.

The batter will be very thick. Spoon into a muffin pan that you have lined with paper cup cake liners or greased well. Fill 3/4 full. Smooth the tops of the muffins. They will not significantly flatten while cooking.

Bake at 300 for 25 min or till a toothpick inserted in a cupcake comes out clean.

Allow to cool completely before storing.

Note- Coconut Butter is also called Coconut Manna, Creamed Coconut and Coconut Cream Concentrate.