A few weeks back I got a box of fabulous housewares from Fab.com. My bestie works for them and she had a great idea, I was to write up a fall theme recipe they could share in their newsletter, photographed of course with said housewares. I was in! For one, I love everything they sell, second, how awesome that my job was able to let me collaborate with sister from another mister. I hope you love these low carb spiced pumpkin muffins!
The Goods
Copper flatware, luminescent green mixing bowls, stylish placemats and fun party hosting pieces like smiley face cutting board and “Use In Event of Guests” plates! Seriously, I was drooling over these items and I’m sure you’ll recognize them from my stories and photos. So beautiful! I immediately put them to use in my cooking and photography. What I love most about the pieces is that they are the perfect combination of stylish and functional! I’ve linked the items above (not affiliate links), because I’ve already had some questions on where I got these fabulous items. Not to mention they photographed beautifully with these low carb spiced pumpkin muffins!
Feeling Famous
Not only was my recipe to be disseminated to their 1 million+ subscribers (oh my!), but they interviewed me for the piece too. The questions were very good and really got me thinking about what inspires me! The whole thing was so fun and I look forward to more opportunities like this one.
READ THE INTERVIEW HERE, TALKING DINNER WITH MY HERO AND HOW I PLAN THE PERFECT DINNER!
Fall Baking: Inspiration for these Low Carb Spiced Pumpkin Muffins!
I have been dying to dive into fall baking. Which really, a habit born from this blog. I probably ate more sweets in the fall, but I don’t think I was ever into traditional fall baking. I attribute it to growing up in Miami and in a Cuban home. We ate turron and put out walnuts in the fall. Pumpkin bread…. not so much. Yet with this blog, following the social media trends of the season, and the need to create these recipes so that all of you had healthy options, I began to look forward to it! So thank YOU for teaching me something. Now that I am grown up (sort of) I am creating new traditions with my family. Hosting parties in my home (because I do all the cooking, duh) and sharing my favorite foods, cozy ambiance and good times with my family and friends.
The Recipe
You know me by now. You know I can’t help myself. Ever the rebel. I didn’t use pumpkin spice. That’s why they are called LOW CARB SPICED PUMPKIN MUFFINS, NOT LOW CARB PUMPKIN SPICE MUFFINS.
I used Garam Masala and it worked beautifully. It plays off of the tahini so well. These are moist and rich. The nutty flavor on top really compliments the spiced pumpkin. East to make and lightly sweetened, these are perfect with a cup of coffee or tea, for breakfast or afternoon snack. Yum! I just love real food baking!
Looking for more free recipes?
Subscribe to my newsletter and follow along on Instagram, Facebook, YouTube, and Pinterest for all of the latest updates.
Low Carb Spiced Pumpkin Muffins
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 12 1x
- Category: desserts
- Method: baking
- Cuisine: comfort food
Description
Dairy and nut free these low carb muffins are deliciously fall!
Ingredients
Pumpkin Muffin
- 1 heaping cup pumpkin puree (100% pumpkin, unsweetened)
- ¼ cup ghee or softened butter (coconut oil will work too)
- 2 teaspoons Ceylon cinnamon
- 2 teaspoons garam masala
- 1 teaspoon baking soda (or aluminum and corn free baking powder)
- ½ teaspoon pink Himalayan salt
- 1 teaspoon vanilla extract
- 5 large eggs
- 1/3 cup rounded granulated sweetener or 30 drops liquid stevia/ 2 tsp stevia glycerite
- 1/3 cup coconut flour
- 1/3 cup rounded ground flax seed
- (golden flax will produce lighter muffins, regular flax meal will produce darker muffins like photographed)
Tahini Swirl
- 2 heaping tablespoons tahini
- 1 tablespoon toasted sesame oil
- 1 teaspoon granulated sweetener
- Pinch of salt
Instructions
- Pre-heat the oven to 350F.
- Add cupcake liners to the muffin tin and lightly spray with coconut oil or another nonstick cooking spray.
- Combine all of the pumpkin muffin ingredients in a large bowl and insert an immersion blender or hand mixer.
- Blend up to combine until thick batter forms.
- Use a ¼ measuring cup or scoop to distribute the batter to each muffin mold.
- In a small bowl mix together the tahini swirl ingredients until smooth. Add a teaspoon to each muffin and use a toothpick to swirl it around.
- Bake the muffins for 25-28 minutes. Remove from the oven, and let cool to room temperature on a rack before handling.
Recipe Notes:
- Macros, per muffin (using swerve to sweeten): Calories 135, Fat 11g, Carbs 7g, Fiber 4g, Sugar 2g, Protein 4g
Nutrition
- Serving Size: 1
- Calories: 135
- Fat: 11g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 4g
Keywords: low carb spiced pumpkin muffins
Melissa says
Happy Canadian Thanksgiving! Can You SUSBSTITUTE The Garam MASALA WITH anything? I want To Make These Today BUT I Don’t That One Ingredient!
Cristina says
You can just omit it if you like.
Use a little nutmeg along with the cinnamon. Or use vanilla powered or any other flavoring you like!
Happy Thanksgiving!!
Amanda says
I have an egg allergy, suggestions on substitutes? Tried gelatin eggs and didnt fair out the best, still tasty but they stick to the wrapper and sunk. Also cant do most egg substitues as rhey have PotatO starch.
Thanks
Cristina says
Unfortunately I don’t think chia or flax egg will work. That’s the problem with nut free paleo baking… coconut flour is really dense and needs quite a bit of egg. You could look up an AIP or vegan pumpkin recipe and add the same spices and tahini swirl.
Joy says
Can you suggest a tahini substitite? TrieD it and did not like it. I LOVE YOUR PERSONALITY AND RECIPES. Thank you for your delicious and healthy recipes, as well as your insights.
Cristina says
Hi Joy! You can use any nut or seed butter you like for this! Thank you so much 🙂
Carey says
I inly have trader joes powdered steVia! Do you know about how much i would use? It comes with a tiny scooper. Thanks in advance!!
Cristina says
Hi Carey! Sorry I have never used that sweetener. But maybe you can find a conversion chart online.
Charissa Feltman says
Would monk fruit sweetner work in these?
Cristina says
Sure! Depending on the type of monk fruit sweetner you have just adjust the amount needed.
Jen says
I can’t have flax or chia, could I use hemp hearts?
Cristina says
No… the flax is used like a flour here… not a seed… can you do almond meal?
Elaine says
This recipe looks amazing. I’m on AIP, Garam Masala is a beautiful spice, but because of the nutmeg, cumin and red chile it is not AIP approved right? I know I could add more cinnamon, but wanted to make your recipe as close to the original directions as possible. Thank you!
Cristina says
These aren’t AIP compliant because of the egg, flax, and tahini! They don’t have nightshades though…garam masala has seed-based spices, but no red pepper… it’s usually coriander, cumin, cardamom, cloves, black pepper, cinnamon, and nutmeg.
Elizabeth says
I absolutely love these muffins! These fuel my soul this time of year when all I can think about is pumpkin and the coming FALL!! I love these for breakfast with my coffee! ❤️❤️
★★★★★
Cristina says
Yeahhh Thank you Elizabeth!!
Laura says
With your macros are those total carbs or net carbs? I feel like they’re probably total but wanted to double check. I really want to make these for breakfast over the next week! I LOVE garam masala.
Cristina says
Net carbs for these (subtracting sugar alcohols and fiber) is 3g (as listed, 7g – 4g fiber).
Net carbs for these with sugar alcohols is 7.2g.
Total carbs with fiber and sugar alcohols 10.8.
Dianna says
These were amazing! I was doubtful with the tahini/sesame oil – I just couldn’t picture how that would taste. But, since I’ve never made ANYTHING bad from you, I trusted. I am so glad I did! Delicious! Thank you!
★★★★★
Cristina says
Thank you for trusting me!!
Megan says
Amazing. I somehow missed the step to put the tahini on prior to baking, but definitely works as a tasty drizzle topping!
These bridge that tasty, fine line between sweet and savoury. Make a really nice change from the plethora of sweet “pumpkin spice” baked goods out there.
★★★★★
Kristen Nicole Poole says
Could a cream cheese swirl be used instead of tahini? And if so what would that do to the macros?
Cristina says
I suppose so. If you make substitutions to the recipe you can enter it with your changes into a macro app like myfitness pal or cronometer and it will give you updated macros.
Dani says
Wow! Cristina, you are amazing! These are just lightly sweetened, great texture. LOVE the tahini and toasted sesame oil swirl. Thank you for creating goodness that makes me feel good about what I put into my body.
★★★★★
Cristina says
YAH!
Catherine Crain says
These are fantastic. I will be making these again and again for years to come.
★★★★★
Cristina says
Yeayyy! Thank you!
Carol Cover says
A question: Is tahini always bitter? Mine is so bad that I’m asking before I make this recipe and ruin it. Thanks for the help. Love this recipe and every one of yours that I’ve tried. C.
Cristina says
It can be bitter, is yours old? You can always use another nut or seed butter instead.
Carol Cover says
Thanks for the tip!
Rebekah Scott says
My daughter and I just made these. I’m coming out of a nasty migraine and I just want some kind of comfort food. Since gluten is a no-go for me, we picked these. My whole family loved them! They were super easy to make and very tasty. Thank you for the wonderful recipes.
★★★★★
Cristina says
Thank you! I hope you’re feeling better!
Kate says
These muffins are delightful! Soft, moist, delicious! Can you tell me (maybe I missed it in the recipe)- how do you store these and for how long do they last? Thank you!
★★★★★
Cristina says
Yeahh thanks Kate! I like to store them in the fridge, paleo treats dont do well at room temp (they will mold easily). Store in an airtight container in the fridge for up to 10 days. I like to heat them gently before eating.
Kate Guggino says
Can you freeze them? If so- for how long please?
Cristina says
I’ve never tried it
Tammie Axworthy says
I cant digest the coconut flour. can I substitute the coconut flour for almond?
Cristina says
I think so, I haven’t tried it, but the rule of thumb is you need 3x more almond flour than coconut flour when swapping them