Core and bake the pumpkin at 400°F / 200°C for about 20 minutes or until fork tender. Remove the peel and mash.
In a large mixing bowl, whisk together the dry ingredients: almond flour, tigernut flour, tapioca flour, baking powder, and baking soda until well combined. Set aside.
In a blender, combine the wet ingredients: cooked pumpkin, olive oil, eggs, dates, inulin powder, pumpkin pie spice, vanilla extract, and salt. Blend until the mixture is smooth and creamy.
Pour the wet ingredients into the bowl with the dry ingredients and use a spatula to gently fold the ingredients together until well combined. Avoid overmixing; the batter should be light, airy, and fluffy.
Evenly distribute the batter among the 12 prepared muffin cups, smoothing the tops for a uniform appearance.
Bake in the preheated oven at 350°F (180°C) for 45 minutes. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
You can store the muffins in an airtight glass container in the refrigerator for up to 3 days, or freeze for longer storage. To enjoy from frozen, thaw at room temperature for about an hour. Enjoy!