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Nut Free Paleo Pumpkin Spice Muffins

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 12 1x
  • Category: desserts
  • Method: baking
  • Cuisine: comfort food
  • Diet: Gluten Free


Dairy and nut free these low carb muffins are deliciously fall!



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


  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


  • Serving Size: 1
  • Calories: 135
  • Fat: 11g
  • Carbohydrates: 7g
  • Fiber: 4g
  • Protein: 4g