Paleo & Gluten-free Pumpkin Muffins
This recipe is easy-to-make! The pumpkin can be substituted out with other flavor profiles such as blueberry banana or chocolate chip blueberry or lemon poppyseed. If you remove the pumpkin, be sure to substitute 1/3 cup apple sauce or 1 mashed small banana to help create the same moisture level and texture.
  • 3/4cup cassava flour
  • 1/3cup tapioca starch
  • 1/3cup arrowroot powderor potato starch
  • 1/2cup ground flaxyou can buy ground flax or make your own by adding whole flax seeds to a blender.
  • 1/4tsp sea saltfine
  • 2tsp baking powder
  • 1tsp baking soda
  • 1/2tsp cinnamonyou can leave this out if you are making a different flavor muffin other then pumpkin
  • 2 eggsyou can substitute the eggs with 2 TBS chia seeds plus 6 TBS water-mix and set aside until becomes gelatinous like egg
  • 1/2cup olive oil
  • 1/2cup maple syrup
  • 1/2cup unsweetened hemp milkor other unsweetened milk substitute
  • 2tsp vanilla extract
  • 1/3cup pumpkin puree
  1. Preheat oven to 350 degrees Fahrenheit and grease muffin tray or place baking cups inside.
  2. Add all dry ingredients to large bowl or electric mixer bowl and mix until incorporated.
  3. In separate bowl, add all liquid ingredients and mix with whisk until incorporated.
  4. Add liquid mixture to dry mixture in large bowl or electric mixer bowl and mix well until fully incorporated.
  5. Using ice cream scooper, pour batter in equal amounts into muffin tin and bake at 350 degrees for about 23-25 minutes or until tops are browned and toothpick test comes out clean.
  6. Cool muffins in tray and then on cooling rack before enjoying.