Pumpkin Cranberry Muffins.

I know these muffins are considered "fallish" but I just can't resist the pumpkin flavor. You really can't get enough of the pumpkin in just a few short months. So.... I have decided to "undeclare" pumpkin as being "fallish." Phew!! I feel much better now. Ok on to the recipe.....

Pumpkin Cranberry Muffins

2c wheat flour (or 1c sorghum flour, 1/2c brown rice flour, 1/2c oat flour)
3/4c organic cane sugar or raw honey
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. Redmonds Real salt
1c canned organic pumpkin
1/2c melted coconut oil
2 free range eggs
1c dried organic cranberries
1/2c chopped pecans (for those with nut allergies we do 1/2c sunflower seeds)
raw sugar for sprinkling on top, optional

Preheat oven to 400 degrees. Mix the melted coconut oil, sugar/honey, pumpkin, eggs and mix well. Add all of the dry ingredients and mix well. Stir in dried cranberries and pecans/sunflower seeds by hand. Sprinkle raw sugar on top. Pour into greased muffin tins and bake 22-25 mins. *WARNING*   Does NOT have to only be baked in the fall. Enjoy.