INGREDIENTS
1
heaping cup pumpkin puree (100% pumpkin, unsweetened)
1/4 cup
ghee or softened butter (coconut oil will work too)
2 tsp
Ceylon cinnamon
2 tsp
garam masala
1 tsp
baking soda (or aluminum and corn free baking powder)
1/2 tsp
pink Himalayan salt
1 tsp
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 tbsp
toasted sesame oil
1 tsp
granulated sweetener
salt