Ingredients
- 1 cup pumpkin puree
- ¼ cup ghee or softened butter or coconut oil
- 2 tsp cinnamon
- 2 tsp garam masala
- 5 large eggs
- ⅓ cup coconut flour
- ⅓ cup ground flax seeds
Tahini Swirl
- 2 tbsp tahini
- 1 tbsp toasted seasme oil
- salt
Prep
Preheat oven to 175C.
Line a cup cake/muffin tray.
Combine the muffin ingredients.
Disribute the muffin batter into the tray.
Combine the tahini swirl ingredients. Put a dollop on each of the muffins, and lightly swirl this into the muffins.
Bake for 25 minutes.