Even though it’s currently 83 degrees here in Pittsburgh right now, as soon as September hit, my mind went into full-blown FALL mode and didn’t look back. (Though I admit, I kind of just tolerate summer because I know Fall comes next.) And not only does Fall bring with it the typical colors, harvests, and flavors, but it also ushers in a big dose of nostalgia for me. Especially surrounding Fall baking! Every time I smell cinnamon and sweet spices, they take me back to the warm, cozy, and tantalizing smells coming from my mom’s kitchen after long days at school.
Sometimes those Fall spices were simply from the Yankee candles my mom would light when the weather got cool and crisp. But, on special days, I’d come into the kitchen and smell pumpkin and cinnamon and knew that I was in for a real treat. My mom’s pumpkin spice muffins were something I could never get enough of! She would bake them in this old cast iron muffin tin where the muffin cups were actually shaped like dinosaurs! (What little kid wouldn’t love that, right?!) Naturally, we just referred to them as “Dino Muffins,” and still do to this day.
This month, I was really craving some good old Dino Muffins, but unfortunately, the recipe is packed with flour, eggs, butter, and whole host of ingredients I can’t have while on the AIP/Paleo diet. I knew it was time to be creative and come up with my own version of those dinosaur-shaped pumpkin treats. So, today’s Paleo Pumpkin Spice Muffins are egg-free, dairy-free, nut-free, and grain-free, yet they taste EXACTLY like my mom’s pumpkin muffins. (The only thing they lack is the dinosaur shape! ;)) Get ready for a new Fall favorite that will hopefully induce loads of nostalgia for your families when they smell these muffins baking this season and in the years to come!
Before you start baking, check out this new, awesome flour I used to make my Paleo Pumpkin Spice Muffins. It’s called tigernut flour and it’s actually NOT made from nuts (or tigers!)! Tigernuts are tubers and contain prebiotic fiber. When they’re ground up, they make a flour that can be used in Paleo baking.
I’d heard of tigernut flour before, but hadn’t ever made anything with it until I grabbed a bag on Amazon this month. It turns out, it’s a great alternative flour for baked goods and treats, with it’s slightly nutty flavor. It’s not a cup-for-cup substitute for regular flour, but with a little tapioca or arrowroot starch, it’s perfect for these muffins!
While tigernut flour is pricey, it’s actually cheaper than the more popular cassava flour. I’m also going to go out on a limb to say that you might be able to make my Paleo Pumpkin Spice Muffins using a combination of coconut flour and tapioca starches. However, I haven’t had a chance to try that myself yet. If I create a coconut flour version, I’ll add that variation in the notes. For now, though, I encourage you to be adventurous and give tigernut flour a try! One bag should last you quite awhile!
Another thing I should note is that I went for quantity when I was baking these. I squeezed out 10 muffins with this recipe, but for larger muffins, stick with 8 or 9 muffins. They don’t rise a ton due to no eggs, so that’s why mine look a little small in the photos. Despite being petite, they still pack a huge punch of Fall flavor! The pumpkin, cinnamon, cloves, and ginger really come through and the raisins add a nice sweetness to the muffins. Feel free to omit the raisins if you’re not a fan, or if you can tolerate nuts, try some chopped pecans or walnuts in this recipe.
My Paleo Pumpkin Spice Muffins are super easy to make – no gelatin eggs required here! The pumpkin and coconut oil make for great egg replacers in this recipe. I should also note that these muffins are vegan, too!
Kick off your Fall baking with something healthy and delicious like these Paleo Pumpkin Spice Muffins! They make for a tasty breakfast, healthy after-school snack, or guilt-free dessert! I only wish they lasted longer in my house. As I write this, already know I’ll be baking up another batch ASAP. So, enjoy the first of my Fall recipes and here’s to the upcoming season full of fun festivals, gorgeous changing leaves, and pumpkin spice everything! 🙂
- 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)
- Preheat oven to 350 degrees.
- In a medium bowl, mix wet ingredients together.
- Mix dry ingredients, except raisins, in a small bowl.
- Pour dry ingredients into wet and mix until incorporated.
- Stir in raisins and scoop batter into a greased muffin tin or muffin cups.
- Bake for 25-30 minutes, or until toothpick comes out clean.
- Let cool before removing from muffin tin.
**This post contains affiliate links to which I may receive a small commission if an item is purchased. This in no way changes my opinions on the products reviewed, as I only use items I am passionate about! For more info, read my full disclosure.**