Paleo Pumpkin Muffins

The weather is changing out there and as we say farewell to t-shirts and refreshing cold drinks, we get to ride the rhythm of the changes and eat more hardy, starchy veggies and filling, warming, comforting dishes.

These grain-free muffins made with nothing but real food, are a HIT for the entire family. They’re free from common allergens and loaded with healthy fibre, iron, and minerals.

Pumpkin is a terrific source of vitamin A, potassium, and copper. It is filling and delicious when paired with maple and cinnamon.

---

I N G R E D I E N T S :

• 1 cup tigernut flour 

• 1/4 cup tapioca starch 

• 1 tsp GF baking powder 

• 1/2 tsp cinnamon 

• 1/8 tsp salt 

• 1/2 cup pumpkin puree 

• 1/4 cup maple syrup 

• 2 tbsp coconut oil 

• 1/4 cup water 

• 1 tbsp gelatin 

• 3 tbsp dairy/sugar free chocolate chips 

D I R E C T I O N S :

1. Preheat the oven to 400F, and line a muffin tin with 6 muffin liners, lightly greased.

2. Sift the tigernut flour and tapioca starch together and combine in a large mixing bowl with baking powder, salt, and cinnamon.

3. Fold in the pumpkin puree, maple syrup, and coconut oil.

4. Prepare the gelatin egg by pouring the water in a small saucepan and sprinkling the gelatin over. Allow it to sit and harden. Transfer to the stove and heat on low for 1-2 minutes or until the mixture is liquid. Remove from the heat and vigorously whisk until frothy. Add to the batter immediately and stir to combine.

5. Fold in the chocolate chips and stir to combine.

6. Fill the muffin liners 2/3rds of the way full (you should have 6-7 muffins) and finish with additional chocolate chips if desired.