Paleo Pumpkin Spice Muffins (AIP)
 
 
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Serves: 8-10 muffins
Ingredients
  • 1 cup canned pumpkin
  • ¼ cup + 1 tablespoon maple syrup
  • ¼ cup coconut oil, melted
  • 1 teaspoon apple cider vinegar or lemon juice
  • ¾ cup tigernut flour
  • ¼ cup tapioca starch
  • 1.5 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ¼ teaspoon sea salt
  • ¼ cup raisins (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix wet ingredients together.
  3. Mix dry ingredients, except raisins, in a small bowl.
  4. Pour dry ingredients into wet and mix until incorporated.
  5. Stir in raisins and scoop batter into a greased muffin tin or muffin cups.
  6. Bake for 25-30 minutes, or until toothpick comes out clean.
  7. Let cool before removing from muffin tin.
Notes
**UPDATE: I doubled the recipe and it made the perfect amount for 12 larger muffins, so simply double all the ingredients (except the salt) if you want a full dozen.**
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/paleo-pumpkin-spice-muffins/