Pumpkin Muffins by Bea Caillet

These Gluten Free Pumpkin Muffins are light, moist and super flavorful. They take 10 minutes to make in just a few shockingly simple steps. For full details visit Bea Caillet's website.

1. These are quick and super easy to make.
2. Toddlers, kids and adults will all love this fall treat!
3. These muffins are gluten-free, grain-free, vegan, AIP compliant but also coconut free and cassava free to be the most allergy friendly as possible

Ingredients

• 150 grams (1 cup + ⅓ cup) tiger nuts flour 
• 250 grams (1 cup) pumpkin purée
• 50 grams (¼ cup + 1 Tablespoon) arrowroot see notes below for substitutions
• 125 milliliters (½ cup) maple syrup see notes if you want to reduce quantity
• 1 teaspoon baking soda
• 1 Tablespoon apple cider vinegar or lemon juice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract make sure it is AIP compliant if you're on AIP
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground cloves

Instructions

1. Preheat oven to 360° F (180° C)
2. In a blender combine the maple syrup, pumpkin puree, lemon juice (or ACV) and vanilla. Blend until combined.
3. In a large bowl, combine the tiger nut flours, arrow root, baking soda, cinnamon, ginger and cloves. Stir.
4. Add the wet ingredients to the dry and mix until well combined.
5. Line or lightly oil a muffin pan (or a rectangular 4x8 inches baking tin if you are making a pumpkin bread). Fill each muffin cup with batter, you should get about 6-8 muffins depending on your pan.
6. Bake for about 25 minutes for the muffins (or about 35 minutes for the bread). To make sure that they are cooked, insert a thin bladed knife into the center of one muffin, the knife should come out clean. And voilà! Let them cool down before removing them from the pan. Bon appétit !