AIP Pumpkin Muffins (Egg-Free, Gluten-Free, Vegan)

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.

It’s official. I’m hopping on the ‘pumpkin-flavored everything’ bandwagon. It’s fall and I am here for it. Every time I look outside and it’s raining, my heart does a little thumpity-thump.

Only a true Oregonian would ever mutter those words. Hah!

Anyway, after such a sweltering, smoky summer, I am more than ready for fall. I love the colors of the leaves changing, the drizzly weather, the hot beverages and the cozy sweaters. And the carbs. Gimme allll the carbs right now!

Since I’m pretty sure nothing says fall quite like pumpkin-flavored everything, I thought I’d try my hand at developing a simple AIP Pumpkin Muffins recipe, so I could partake in the pumpkin bliss without feeling like crap from all the junk that’s in so many other pumpkin muffin recipes.

I already have an AIP Banana Muffins recipe that I absolutely love (and you guys do too!), so I figured I could just adjust it a bit for fall. Presenting: AIP Pumpkin Muffins!

this recipe!

How to make AIP Pumpkin Muffins

Equipment needed

You don’t need any special equipment for these AIP Pumpkin Muffins. Just a handy-dandy muffin pan. The one linked is my absolute favorite I’ve ever used. It heats evenly, is non-stick, and is super easy to clean, because there are no seams that make it impossible to dig out burnt food particles.

You’ll also need a medium-sized mixing bowl, a whisk (or fork) and a spatula. Easy peasy.

AIP Pumpkin Muffin ingredients

Open your AIP pantry and grab these ingredients:

• 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)

Instructions

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.

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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.

Other recipes to try

You can’t go wrong with these other fall treats!

AIP Banana Muffins (Egg-Free, Nut-Free, Vegan)

Paleo Banana Bread Muffins (with Collagen!)

The Best Chai Collagen Smoothie (AIP & Paleo)

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