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Paleo Pumpkin Muffins (AIP, Egg-free)

  • Author: Michelle
  • Total Time: 45 minutes
  • Yield: 6 muffins 1x
  • Diet: Gluten Free


  • 1 cup tigernut flour
  • 1/4 cup tapioca starch
  • 1 tsp paleo baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil
  • 1/4 cup water
  • 1 tbsp gelatin
  • 3 tbsp dairy-free chocolate chips (sub carob chips for AIP)


  1. Preheat the oven to 400 F and line a muffin tin with 6-7 muffin liners that are lightly greased.
  2. Sift the tigernut flour and tapioca starch together and combine in a large mixing bowl with baking powder, salt, and cinnamon.
  3. Fold in the pumpkin puree, maple syrup, and coconut oil.
  4. 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.
  5. Fold in the chocolate chips and stir to combine.
  6. Fill the muffin liners 2/3rds of the way full (you should have 6-7 muffins) and finish with additional chocolate chips if desired.
  7. 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.


All nutrition facts are estimated and will vary.

  • Prep Time: 15
  • Cook Time: 30
  • Category: Dessert
  • Method: Baked


  • Serving Size: 1 muffin
  • Calories: 165
  • Fat: 9.2g
  • Carbohydrates: 24.4g
  • Fiber: 7.4g
  • Protein: 2.6g

Keywords: pumpkin muffins