Cristina shows you how to make a tasty paleo treat for fall; Spiced Pumpkin Muffins with Creamy Tahini Swirl!
For more delicious Paleo recipes by Cristina of @thecastawaykitchen, be sure to check out her blog here!
Pumpkin Muffins1 heaping cup pumpkin puree (100% pumpkin, unsweetened)1/4 cup ghee or softened butter (coconut oil will work too)2 teaspoons Ceylon cinnamon2 teaspoons garam masala1 teaspoon baking soda (or aluminum and corn free baking powder)1/2 teaspoon pink Himalayan salt1 teaspoon vanilla extract5 large eggs1/3 cup rounded granulated sweetener or 30 drops liquid stevia1/3 cup coconut flour1/3 cup rounded ground flax seed(golden flax will produce lighter muffins, regular flax meal will produce darker muffins like photographed)
Tahini Swirl2 heaping tablespoons tahini1 tablespoon toasted sesame oil1 teaspoon granulated sweetenerPinch 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.