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That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
These pumpkin muffins come courtesy of our friend Mary Lapp, an original member of the AIP blogging community. When she decided to transition her website to focus on new endeavors, she wanted to know if we’d be happy hosting some of her classic recipes, and of course we said yes!
This is a fantastic base recipe that makes lovely muffins or even a cake. What I love about Mary’s recipes is that she gives lots of instructions and options for substitutions. I’ve edited this recipe to reflect my favorite combination, but you can see her suggestions in the “notes” section at the bottom of the page.
- Preheat oven to 350 degrees F and prepare a muffin tin.
- Add the water and applesauce to the bottom of a small saucepan and stir to combine. Sprinkle with the gelatin, and set aside to "bloom" for a few minutes.
- Meanwhile, combine the cassava flour, coconut sugar, arrowroot, baking soda, cinnamon, and salt in a large bowl and stir to combine. In a medium-sized bowl, combine the pumpkin and avocado oil, using a whisk to combine.
- When the gelatin has been absorbed by the liquid, turn the heat on the lowest setting and continuously whisk to combine as the mixture gently heats up. When the gelatin has completely dissolved (slightly warmer than room temperature), turn off the heat and combine with the pumpkin mixture before combining all of the wet and dry ingredients together. Your batter will be a touch drier than traditional cake or muffin batter; this is normal.
- Use a spoon to fill 9-12 muffin cups with batter. Bake for 20-25 minutes, or until a toothpick comes out clean.
- When they are finished cooking, cool for 10 minutes in the pan before transferring to a wire rack. Allow to fully cool to develop the right texture.