1
Core and bake the pumpkin at 400°F / 200°C for about 20 minutes or until fork tender. Remove the peel and mash.
2
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.
3
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.
4
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.
5
Evenly distribute the batter among the 12 prepared muffin cups, smoothing the tops for a uniform appearance.
6
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.
7
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!