Pumpkin Muffins (Coconut Free, Aip, Paleo, Vegan)

1 cup + ⅓ cup (150 g) tigernut flour (if you are not on AIP nor nut intolerant, you can use almond flour instead of tigernut flour)

1 cup (250 g) pumpkin puree

¼ cup + 1Tbsp (50g) arrowroot (see notes below for substitution)

½ cup (125 ml) maple syrup (See notes if you want to reduce quantity)

1 tsp baking soda

1 Tbsp lemon juice (or apple cider vinegar)

1 tsp cinnamon

1 tsp AIP compliant vanilla extract

⅛ tsp ground ginger

⅛ tsp ground cloves

Directions at gohealthywithbea.com

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