AIP Pumpkin Muffins
These mini pumpkin muffins fit into many specialty diets since they are AIP compliant, Paleo, vegan, gluten-free, and egg-free. If you're looking for a healthy, easy-to-make fall treat that works with the Autoimmune Protocol (AIP) diet or other specific dietary lifestyles, give these mini pumpkin muffins a try.
Servings 50 mini muffins
Ingredients
- ½ cup water
- ½ cup unsweetened applesauce
- 2 tablespoons gelatin
- 1 can pumpkin puree
- ½ cup olive oil or avocado oil
- 1 ½ cups cassava flour
- ½ cups coconut sugar
- ¼ cup arrowroot flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin, or opt for a mini silicone muffin tray for easier cleanup.
- In a saucepan, combine the water and applesauce, then sprinkle the gelatin evenly over the top. Let the gelatin absorb the liquid for approximately five minutes.
- Set the saucepan over low heat and whisk for about three minutes, or until the gelatin has dissolved. Transfer the mixture to a large bowl, then stir in the pureed pumpkin and oil until well combined.
- In a separate mixing bowl, whisk together the cassava flour, coconut sugar, arrowroot powder, baking soda, and cinnamon. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Spoon the batter into the muffin cups and bake for 15 to 20 minutes.