Paleo Pumpkin Muffins


These bakery style muffins are grain-free, contain no added sugar and provide skin-glowing vitamin A thanks to pumpkin, brain-boosting choline thanks to eggs, gut-friendly prebiotic fiber thanks to tigernuts and collagen-creating copper thanks to tahini. Perfect treat enjoyed as is or smothered in coconut butter. 

Tigernuts 101: Tigernuts are not nuts. They're nutrient dense root veggies which comprised 80% of our Paleo ancestors’ diet around 2 million years ago. They're rich in resistant starch aka prebiotic fiber. Prebiotics help your gut's natural probiotics thrive. Probiotics aid in digestion, boost immunity, bust a craving and are considered to be promising treatments for anxiety/depression. *mic drop*



25 minutes


4 pasture-raised eggs

2 cups of pumpkin, pureed

1/2 cup tahini, softened

2 cups tigernut flour

2 tsp baking soda

2 tsp Madagascar vanilla extract

2 Tablespoons of cinnamon 


1. Preheat oven to 400 degrees F.

2. Put all ingredients in medium sized bowl.

3. Using a hand whisk mix until smooth.

4. Put into greased muffin tin or use parchment paper muffin liners.

5. Bake for 15 minutes.

6. Store in an airtight container in the fridge. 

Nutrition Facts

Makes 9 large muffins

1 muffin: 265 calories, 16g fat, 22.5g carbohydrates, 11g fiber, 11.5g net carbohydrates, 7g sugar, 9g protein