Low Carb Spiced Pumpkin Muffins (Paleo, Keto, SCD, Nut Free)

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.


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!


Low Carb Spiced Pumpkin Muffins

Dairy and nut free these low carb muffins are deliciously fall!

  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes


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


  1. Pre-heat the oven to 350F.
  2. Add cupcake lines to the muffin tin and lightly spray with coconut oil or other nonstick cooking spray.
  3. Combine all of the pumpkin muffin ingredients in a large bowl and insert an immersion blender or hand mixer.
  4. Blend up to combine until a thick batter forms.
  5. Use a ¼ measuring cup or scoop to distribute the batter to each muffin mold.
  6. 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.
  7. Bake the muffins for 25-28 minutes. Remove from the oven, and let cool to room temperature on a rack before handling.


  • Macros, per muffin (using swerve to sweeten): Calories 135, Fat 11g, Carbs 7g, Fiber 4g, Sugar 2g, Protein 4g


  • Serving Size: 12

Keywords: low carb spiced pumpkin muffins

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26 Replies to “Low Carb Spiced Pumpkin Muffins (Paleo, Keto, SCD, Nut Free)”

  1. Happy Canadian Thanksgiving! Can You SUSBSTITUTE The Garam MASALA WITH anything? I want To Make These Today BUT I Don’t That One Ingredient!

    1. 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!!

  2. 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.


    1. 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.

  3. 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.

  4. 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!!

  5. 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!

    1. 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.

  6. 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! ❤️❤️

  7. 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.

    1. 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.

  8. 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!

  9. 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.

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