Spiced Pumpkin Tahini Swril 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.
Copper flatware, luminecnet greem 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 immedaitely 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 only was my recipe to be dissiminated 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.
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 attirbute 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.
You know me by now. You know I can’t help myself. Ever the rebel. I didn’t use pumpkin spice. 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!
- 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
- 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)
- 2 heaping tablespoons tahini
- 1 tablespoon toasted sesame oil
- 1 teaspoon granulated sweetener
- Pinch of salt
- Pre-heat the oven to 350F.
- Add cupcake lines to the muffin tin and lightly spray with coconut oil or other 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 a 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.
- Macros, per muffin (using swerve to sweeten): Calories 135, Fat 11g, Carbs 7g, Fiber 4g, Sugar 2g, Protein 4g
- Serving Size: 12