Cristina Curp has a recipe for ridiculously yummy pumpkin spice tahini muffins that she wants to share with you. For more of Cristina’s recipes and musing on paleo life and beyond, check out her blog, The Castaway Kitchen.
“What can I say; I’m sort of a rebel. While everyone is freaking out over pumpkin spice, I’m here putting Garam Masala in my baked goods, because why not? Once I made a butterscotch pie with a curried crust and it was pretty epic. Taking these kinds of risks in the kitchen usually pay off… and in this recipe, it sure did. These are lightly sweetened and perfect to serve with brunch, enjoy toasted and buttered, or go wild and serve these with dinner in place of bread rolls!” —Cristina Curp
Prep Time: 20 minutes
Bake Time: 25 minutes
Makes 12 muffins
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
½ teaspoon pink Himalayan salt
1 teaspoon vanilla extract
5 large eggs
1/3 cup rounded granulated sweetener, I use Swerve
1/3 cup coconut flour
1/3 cup rounded ground flax seed
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: Calories 135, Fat 11g, Carbs 7g, Fiber 4g, Sugar 2g, Protein 4g