Breakfast
Dessert
Snack
AIP Pumpkin Muffins
Suitable for:
Autoimmune Protocol
Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Ingredients
- 1/2 cup pumpkin purée (unsweetened)
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 2 tbsp gelatin (for “gelatin eggs”)
- 1/4 cup coconut oil (melted)
- 2 tbsp maple syrup
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp sea salt
- 1 tbsp apple cider vinegar
- 6 tbsp water (for gelatin eggs)
Instructions
- Preheat oven to 180°C (350°F). Line or grease a muffin tray.
- In a small bowl, make gelatin eggs: mix gelatin with 6 tbsp water and let bloom for 1 minute, then whisk until frothy.
- In a mixing bowl, combine pumpkin, coconut oil, maple syrup, vinegar, and gelatin eggs. Mix well.
- In another bowl, whisk together coconut flour, arrowroot, baking soda, cinnamon, ginger, and salt.
- Combine wet and dry ingredients, stirring to form a smooth batter.
- Spoon batter into muffin cups and bake for 20–25 minutes until firm and golden.
- Cool on a wire rack and enjoy warm or chilled
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