Ingredients:
wet
-2 eggs room temperature
-1/2 cup pumpkin puree room temperature
-3/4 cup ripe banana
-1/2 cup coconut sugar
-1/2 cup melted coconut oil
-1/4 cup applesauce
-3 tablespoons full fat coconut milk
-1 teaspoon vanilla
-10 drops stevia
dry
-100 grams sorghum flour (3/4 cup + 2 tablespoons)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca flour (1/2 cup)
-1 tablespoon cinnamon
-1 teaspoon ground ginger
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum or 1/2 teaspoon psyllium husk
-1/2 cup dried cranberries
How To:
Notes:
*For wet ingredients use a 1 cup glass Pyrex for measuring.
*For dry, use metal measuring cups. And when measuring flours, spoon the flours into the measuring cup, then level off with a knife. Never pack in the flour.
*The muffins will stay moist for 3 or 4 full days at room temp in a container.
*I use these large baking muffin cups.

Wow! What gorgeous looking muffins and those photos of your little helper are delightful!
These muffins look incredible Amber and such perfect flavors! And Ethan is absolutely adorable!
Amber,
These babies look amazing!! And I love how you placed the sunflower seeds on top as a decoration– so creative!
xoxo,
Meg
Ohhh love the psyllium husk tip! Is that powdered psyllium husk or just ground?
I love the flavour combination! So seasonal and so perfect for breakfast!
These are wonderful! I made them last night and used some “coconut oil chocolate peanut butter frosting” on them. Hubby loved them!! These are the first cupcakes I have made since going gluten free/refined sugar and I LOVE these. Can’t tell any difference.