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 choice
- 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
Keywords: Nut Free Paleo Pumpkin Spice Muffins
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!
Catherine Crain says
These are fantastic. I will be making these again and again for years to come.
★★★★★
Cristina says
Yeayyy! Thank you!
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!
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.
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.
★★★★★
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!!
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.
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!!
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.
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?
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.
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.
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 🙂
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.
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!!