Super easy and delicious gluten free pumpkin muffins that everybody will love! This recipe is also coconut free, cassava free and nut free to be the most allergy friendly as possible.
Here is my gluten free pumpkin muffins a.k.a gingerbread muffins recipe! Yes, this recipe was initially named gingerbread muffins. But I changed the name of my gingerbread muffins to pumpkin muffins when I discovered that, although this is how we call them in France, it’s not how they are called in other countries. So, some of my readers were asking me for a muffin recipe using pumpkin purée because they didn't realise this one was in fact what they were looking for. Anyway, however you call these muffins I promise you it won't change how they taste! lol
This recipe has been especially created for AIPers but even if you are not following the Auto Immune Protocol, I promise you that you will love it! And even though it is still treat (and of course you shouldn't eat too many treats) I think it is a pretty healthy treat. Hope you will enjoy!
- Pumpkin purée : you can either use canned pumpkin purée or homemade pumpkin purée (I just take cooked pumpkin or butternut squash and put it in the blender with the other liquid ingredients)
- Tigernut flour : This recipe uses tigernut flour (or almond flour for those who are not on AIP). If you are on AIP and still in the elimination phase, unfortunately there are no possible substitution for the tigernut flour. Why? Because all the other AIP compliant flours have very different texture and they all need their own amount of liquid. So it is not possible to replace the tigernut flour with another flour without altering the entire recipe.
- Arrowroot : it is a starch. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). Other possible substitutions, only if you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
- Maple syrup : If you want to reduce the maple syrup quantity in this recipe, I suggest replacing it by same quantity of oil of your choice (for example: ⅓ cup (80 ml) maple syrup + 3 Tbsp oil instead of ½ cup maple syrup)
- Baking soda
- Lemon juice (or apple cider vinegar)
- Vanilla extract
- Ground ginger
- Ground cloves
Can I make a loaf instead of muffins?
Yes! If you don't have a muffin pan or simply don't fell like having muffins, you can make this as a loaf instead of muffins. Just follow the instructions in the recipe card for the bread.
Can I freeze these?
Yes! They freeze extremely well. Which is so convenient!! So nice to have a delicious snack or dessert that is ready to be eaten in the freezer (ok just need to be defrost). About defreezing one of these delicious muffins, you can either take it out of the freezer a few hours ahead or pop it in the microwave oven (if you still have one, like me, and yes I know that they are very controversial health wise but nobody's perfect lol) for 1 minute or pop it in the oven for a few minutes.
Other tigernut/almond flour recipes you might also like
- Coconut free Banana bread (AIP, paleo, vegan)
- Carob zucchini bread (Coconut free, AIP, paleo)
- Fudgy brownies (Coconut free, AIP, paleo, vegan)
- Banana blueberry muffins (Coconut free, AIP, paleo)
- Zucchini and pesto muffins (AIP, paleo, vegan)
- Zucchini and tuna bread (Coconut free, AIP, paleo)
Pumpkin muffins (Gluten free, AIP, paleo, vegan)
- 150 g tigernut flour if you are not on AIP nor nut intolerant, you can use almond flour instead of tigernut flour
- 250 g pumpkin purée
- 50 g arrowroot see notes below for substitutions
- 125 ml maple syrup see notes if you want to reduce quantity
- 1 tsp baking soda
- 1 Tbsp apple cider vinegar or lemon juice
- 1 tsp cinnamon
- 1 tsp AIP compliant vanilla extract
- ⅛ tsp ground ginger
- ⅛ tsp ground cloves
- Preheat oven to 360° F (180° C)
- In a blender combine the maple syrup, pumpkin puree, lemon juice (or ACV) and vanilla. Blend until combined.
- In a large bowl, combine the tigernut flour, arrow root, baking soda, cinnamon, ginger and cloves. Stir.
- Add the wet ingredients to the dry and mix until well combined.
- 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.
- 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 centre of one muffin, the knife should come out clean. And voilà! Let them cool down before removing them from the pan. You can eat them like that or you can add a frosting. Click here to see the AIP Lemon frosting recipe or here to see the AIP Carob frosting recipe. Bon appétit !