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
Lisa Vee says
I was wondering if you have a suggestion of what to substitute for the flax seed? I have read some articles indicating it is not as healthy as some have said.
Cristina Curp, FNTP says
Any seed/ nut flours have pros and cons… the lignans are attributed to seveal benefits like lowered risk of heart disease, menopausal symptoms, osteoporosis and breast cancer. I havent tested the recipe with a substitute
Taya says
We LOVE these – so quick, easy, and good for breakfast/anytime snack, as well as good for me & family. I double the tahini swirl and dust a little cinnamon on top when I make for a dessert. I don’t use the salt (salt issues in my family) and use an aluminum & corn free baking powder (to reduce salt as well as avoid aluminum & corn), and they still work. (for myself, I sprinkle a little Himalayan pink salt on top of my own serving ;-}) THANK YOU SO MUCH for everything you do!!
Cristina says
yasss!! Thank you!
Tammie Axworthy says
I cant digest the coconut flour. can I substitute the coconut flour for almond?
Cristina says
I think so, I haven’t tried it, but the rule of thumb is you need 3x more almond flour than coconut flour when swapping them
Kate says
These muffins are delightful! Soft, moist, delicious! Can you tell me (maybe I missed it in the recipe)- how do you store these and for how long do they last? Thank you!
Cristina says
Yeahh thanks Kate! I like to store them in the fridge, paleo treats dont do well at room temp (they will mold easily). Store in an airtight container in the fridge for up to 10 days. I like to heat them gently before eating.
Kate Guggino says
Can you freeze them? If so- for how long please?
Cristina says
I’ve never tried it