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Paleo Pumpkin Muffins (AIP, Egg-free)

Print Recipe
Course Dessert
Keyword pumpkin muffins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 muffins
Calories 165
Author Michelle

Ingredients

Instructions

  • Preheat the oven to 400 F and line a muffin tin with 6-7 muffin liners that are lightly greased.
  • Sift the tigernut flour and tapioca starch together and combine in a large mixing bowl with baking powder, salt, and cinnamon.
  • Fold in the pumpkin puree, maple syrup, and coconut oil.
  • Prepare the gelatin egg by pouring the water in a small saucepan and sprinkling the gelatin over. Allow it to sit and harden. Transfer to the stove and heat on low for 1-2 minutes or until the mixture is liquid. Remove from the heat and vigorously whisk until frothy. Add to the batter immediately and stir to combine.
  • Fold in the chocolate chips and stir to combine.
  • Fill the muffin liners 2/3rds of the way full (you should have 6-7 muffins) and finish with additional chocolate chips if desired.
  • Transfer to the oven and bake for 30 minutes or until baked through. Remove from the oven and allow to cool slightly before transferring to a cooling rack. Allow to cool completely before enjoying.

Notes

All nutrition facts are estimated and will vary.

Nutrition

Serving: 1muffin | Calories: 165kcal | Carbohydrates: 24.4g | Protein: 2.6g | Fat: 9.2g | Fiber: 7.4g