AIP Pumpkin Muffins (vegan+AIP)

If you’ve been following me for a while, you probably know I’m obsessed with one breakfast and one breakfast alone:
Pumpkin muffins. Here’s the OG recipe…

Yea, it’s been going on since like 2018.
Going on AIP diet was hard, but the hardest meal for me was breakfast.
SO MANY muffin fails. It was so bad. But I didn’t give up. I needed these pumpkin muffins!

Today I want to share with you this AIP compliant recipe. I’ve tried it many times by now and it WORKS. I’m finally myself again, while staying gluten and dairy free!

A note about cassava flour: this recipe only works with Pamela’s cassava flour. Apparently Cassava flour is very finicky and different brands will produce different results. But, it’s a great GF flour that I think works well if you have a solid recipe.

Dry:
1 cup cassava flour
½ cup arrowroot powder OR tapioca flour
1/2 teaspoon baking soda
1 cream of tartar (or baking powder if not AIP)
1 teaspoons cinnamon
¾ teaspoon sea salt

Wet:
2 gelatin eggs (or flaxseed eggs if not AIP)
1/2 cup coconut sugar
1 cup pumpkin puree
1/3 cup mild olive oil

Mix in separate bowls the wet and dry, before combining together. Be careful not to over mix! As soon as it’s combined, divide to 12 cupcake cups and bake for 23-25 min.
*ENJOY*