Preparation Method
Preheat & Prep: Preheat your oven to 375°F (190°C).
Line a 12-count muffin tin with paper liners and lightly grease them with non-stick cooking spray. 2.
Combine Dry : In a medium bowl, sift or whisk together the coconut flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
Set aside. 3.
Mix Wet : In a separate large bowl, use an electric mixer on a medium setting to beat the granular sweetener, brown sugar substitute, pumpkin puree, melted butter, heavy cream, and eggs until smooth and well combined. 4. Create the Batter: Pour the dry into the wet .
Mix on low speed just until the batter comes together.
Do not overmix. 5.
Fold and Fill: Gently fold the sugar-free dried cranberries into the batter. Evenly distribute the batter among the 12 prepared muffin cups. 6.
Bake to Perfection: Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are springy to the touch. 7.
Cool Completely: Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely before storing.
Let the batter rest for 5-10 minutes after mixing. This allows the super-absorbent coconut flour to fully hydrate, resulting in a much moister final product.
Don't overmix the batter once you combine the wet and dry .
Mix only until no dry streaks remain. Overmixing develops gluten and can make coconut flour baked goods tough.
