These Nut Free Paleo Pumpkin Spice muffins take a different take on this fall flavor profile. Using low-carb and nut-free flour, garam marsala for spice, and a sweet tahini swirl, this paleo fall muffin is a little extra and a lot delicious and allergen friendly!
The BEST Nut Free Paleo Pumpkin Spice Muffins
Not only are these muffins allergen friendly, gut-friendly, and absolutely beautiful. They’re elegant. You get all the warm fall spices in a moist and flavorful muffin while showing off a touch of worldly flavors with the garam marsala and tahini swirl. Growing up in Miami and in a Cuban home, we ate turron and put out walnuts in the fall. Pumpkin muffins, not so much. Yet with this blog, following the social media trends of the season, and the need to create recipes so that all of you have healthy options, I learned the art of fall baking. Thank you!
About the Ingredients
You know me by now, you know I can’t help myself, ever the rebel. I didn’t use pumpkin spice for these paleo 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 an afternoon snack. Yum! I just love real food baking!
- Coconut flour and golden flax meal keep these nut-free and grain free. You can find these in the baking aisle of your grocery store.
- Granulated sweetener of choice, for low carb you can use Lakanto and granulated allulose or maple sugar, or coconut sugar for paleo.
- For the tahini swirl you will need tahini, sesame oil, and a little more sweetener.
- Use any saturated fat you like from coconut oil to butter, whatever works for you.
- Grain-free baking powder for the perfect rise, I use my Legit Bread Baking Powder.
Step by Step Gluten Free Pumpkin Spice Muffins
- Preheat 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.
Frequently Asked Questions
Coconut flour is VERY absorbent, so you would need something like tigernut flour and add more to the mix until the batter thickened. However, I have not tested it.
Yes, you can use coconut butter or almond butter! But the tahini is divine!
Of course! I’m
Tips and Tricks
- Make sure your eggs are room temp!
- Use organic, unsweetened canned pumpkin puree
- Lightly spray your liners so they don’t stick
- Let the muffins cool completely before digging in
- Store in an air-tight container in the fridge and bring to room temp or toast before eating.
- Serve with butter!
Recipes You May Also Like…
- Pumpkin Loaf with Chocolate Center (Keto, Nut Free)
- Paleo Carrot Cake with Cashew Frosting (Paleo, Dairy Free)
- Paleo Zucchini Bread (grain free, dairy free)
- Sugar Free Breakfast Muffins (grain free, keto)
- Cardamom Spiced Paleo Cookies (paleo)
- Pumpkin Brownies (nut free, keto)
- Snickerdoodle Cookies (nut free, keto)
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Nut Free Paleo Pumpkin Spice Muffins
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 12 1x
- Category: desserts
- Method: baking
- Cuisine: comfort food
- Diet: Gluten Free
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 grain free baking powder
- ½ teaspoon pink Himalayan salt
- 1 teaspoon vanilla extract
- 5 large eggs, room temp
- 1/2 cup granulated sweetener of choiceÂ
- 1/3 cup coconut flour
- 1/3 cup rounded ground flax seed
Tahini Swirl
- 2 heaping tablespoons of 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
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