1 heaping cup pumpkin puree (100% pumpkin, unsweetened)
1/4 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)
1/2 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 1/4 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.