Spiced Pumpkin Muffins

Jump to recipe

These muffins are light, fluffy and flavourful. I have to cut my kids off after two or the batch will be gone in minutes. I love the smell of pumpkin baked with spices and these muffins fill our house with it. Depending on how much of a cinnamon taste you want coming through, you might want to increase the amount from 1 teaspoon to 1.5 teaspoons. Although we prefer the muffins when they are made with egg yolks, they still taste great when made with gelatin for those on the AIP elimination.

Since pretty much any muffin can be turned into a dessert by adding a topping, these muffins magically turn into a cute (and easy) cupcake dessert by adding a dollop of coconut whipped cream on top!

Spiced Pumpkin Muffins (AIP, Paleo)

Author: Elaine Drake, chpmom.com

Yields: 12 muffins

Freezer friendly

Ingredients:

• 3/4 cup cassava flour
• 3/4 cup tigernut flour
• 1/4 cup arrowroot starch/flour
• 1.5 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg (Omit for AIP)
• 1/8 teaspoon ground cloves
• sprinkling of sea salt
• 2 egg yolks, (for AIP use 4 tablespoons gelatin)
• 1 can (400mL) pumpkin puree
• 1/4 cup maple syrup
• 1/3 cup melted coconut oil
• 1/2 cup unsweetened applesauce (additive free, preferably)
• 1 tablespoon apple cider vinegar
• optional: coconut whipped cream to top if using as a dessert

Instructions:

Preheat oven to 350. In a mixing bowl, add all dry ingredients. Stir until thoroughly combined, breaking any lumps in flours. In a separate bowl, mix together pumpkin puree, egg yolks (use gelatin instead for AIP), maple syrup, coconut oil and applesauce. Add dry ingredients to wet ingredients and mix thoroughly. Line muffin tray with paper/parchment liners. Spoon mixture into lined muffin cups, filling each until 3/4 full. Place in preheated oven and bake for 30-35 minutes. Once cooled, topped with coconut whipped cream if using as a dessert.