These fluffy AIP Pumpkin Muffins are a perfect paleo, vegan, and gluten-free fall treat. A simple, straightforward recipe anyone can make and anyone can eat – food intolerances or not. Enjoy them for breakfast or as a snack any time of day.
- 2/3 cup cassava flour
- 1 cup tigernut flour
- 1 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- 3/4 tsp sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 15 oz can pureed pumpkin
- 1/2 cup avocado or olive oil
- 1/2 cup maple syrup
- optional: 1/4 cup chopped pecans, for topping (omit for AIP and nut-free)
- Preheat oven to 350ºF and line a muffin pan with paper muffin liners, or grease liberally.
- Add all dry ingredients to a medium mixing bowl. To measure the flours, be sure to use the “spoon and level method” to prevent heavy, dense muffins. Whisk to combine and break up any clumps.
- Add wet ingredients to the same bowl and mix well with a silicone spatula. Divide batter evenly among your muffin pan. Optionally, top with chopped pecans.
- Place the muffins in your preheated oven and bake for 35-40 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out mostly clean (the muffins are very moist, so it won’t come out completely clean). Let cool for at least 15 minutes to allow them to set. Enjoy!
Save in an airtight container on the counter for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 3 months. To reheat, zap in the microwave for about 30 seconds, or until desired temperature. You can also enjoy them at room temperature.
All nutrition information is an estimate only, using an online nutrition calculator.
- Serving Size: 1 muffin
- Calories: 118
- Sugar: 13.6g
- Fat: 1.8g
- Carbohydrates: 25.5g
- Fiber: 6.5g
- Protein: 1.6g
Keywords: pumpkin, aip, pumpkin muffins, gluten free, grain free, paleo, vegan, egg free