Preheat your oven to 360° F (180° C). This ensures the oven is at the right temperature when your batter is ready.

In a blender, combine the maple syrup, pumpkin purée, vanilla extract, and apple cider vinegar. Blend the mixture until thoroughly combined and smooth.

In a large bowl, whisk together the tigernut flour, arrowroot powder, baking soda, ground cinnamon, ground ginger, and ground cloves. Make sure the dry ingredients are well-distributed before adding the wet mixture.

Pour the blended wet ingredients from Step 2 into the bowl of dry ingredients from Step 3. Mix everything until well combined, ensuring there are no dry patches left. I find using a spatula to fold the batter helps maintain its light texture.

Line or lightly oil a muffin pan (or use a 4x8 inch baking tin if making bread). Divide the batter from Step 4 evenly among the muffin cups—this should yield about 6-8 muffins, depending on the size of your pan.

Bake the muffins for about 25 minutes (or 35 minutes if making bread). Check for doneness by inserting a thin-bladed knife into the center—if it comes out clean, they're ready. Let the baked muffins cool in the pan before removing. For extra tenderness, I like to let them rest for a few more minutes on a wire rack before serving.