Even though it’s 83 degrees in Pittsburgh right now, September put me into full-blown fall mode. I always tolerate summer a little more easily knowing cooler weather and fall baking are on the way. The scents of cinnamon and warm spices instantly transport me back to my mom’s kitchen after school — cozy, comforting, and full of treats.
Some autumn aromas came from candles, but on special days my mom baked pumpkin spice muffins that filled the house with pumpkin, cinnamon, and sugar. She baked them in an old cast-iron muffin tin with dinosaur-shaped cups, so we called them “Dino Muffins.” Those muffins are a nostalgic favorite I still crave every year.
This year I wanted those Dino Muffins but needed an AIP/Paleo-friendly version. Traditional recipes use flour, eggs, and butter — ingredients I avoid — so I developed a grain-free, egg-free, dairy-free, and nut-free version. These Paleo Pumpkin Spice Muffins recreate the familiar flavor of my mom’s muffins (minus the dinosaur shape) and make a wonderful autumn treat that’s allergy-friendly and full of fall spice.
