Now that we bake lot’s of Paleo deserts i’ve become a big fan of using canned pumpkin. I don’t know why I haven’t been eating pumpkin year round since it is so good for you. Pumpkin contains Vitamin A, lots of fiber, more potassium than a banana, and Vitamin C. It’s great for your K9 companion when they have an upset tummy. When we carve pumpkins for Halloween Verbena likes to steal the chunks we cut out from the inside. Our little gourd-burgler. It’s yummy, it’s good for you, dogs love it, yes it’s almost a super hero of foods. I love this recipe because the pumpkin works well with the tart cranberries. You can even make a cranberry and orange jam to smear on these puppies. Bring on the pumpkin baked goods!


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6 eggs

¼ cup canned pumpkin

½ cup butter or coconut oil, melted

1 tsp pure vanilla extract

¼ cup grade B maple syrup

½ cup coconut flour

½ tsp sea salt

¼ tsp baking soda

1 tbs pumpkin pie spice

½ cup fresh cranberries


Preheat over to 350° F.

Whisk the eggs, pumpkin, butter or coconut oil, pure vanilla extract, and maple syrup together in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until well combined. Gently fold in the cranberries.

In a muffin tin, scoop ¼ cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining), and bake for 35-40 minutes.


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15-16 ounces fresh cranberries

Organic honey or maple syrup to taste (about 1-4 tbs)

Juice + zest of one orange


In a medium sized sauce pot, simmer the cranberries with the water/juice until berries “popped”
open and the texture is gelatinous.  Add the honey or maple syrup to taste.
Remove the mixture from the heat and allow it to come to room temperature before refrigerating for later use.

ADK Photography Copyright 2013Enjoy your muffins and cranberry sauce to your hearts content!