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Low Carb Spiced Pumpkin Muffins


  • Author: Cristina Curp
  • 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!


Scale

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

  1. Pre-heat the oven to 350F.
  2. Add cupcake liners to the muffin tin and lightly spray with coconut oil or another 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 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.

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