There's something about Garam Masala that brings me straight into flavors of the holidays. By definition "garam ("hot") and masala (a mixture of spices)) is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to "heat" in the Ayurvedic sense of the word, meaning "to heat the body" as these spices, in the Ayurvedic system of medicine, elevate body temperature. (via Wikipedia)" So it makes sense that this is a totally craveable flavor in the cooler months of the year.
Garam Masala can be used in both savory and sweet recipes as the cardamom, cloves, and nutmeg lend themselves well to sweets and story dishes alike. I love Teeny Tiny Spice Company's Garam Masala, and you can find it pre-mixed at almost any supermakert, but if you want to make your own, you can do so here.
I made these tender, moist, chewy muffins using some leftover pumpkin puree plus some of my favorite primal baking essentials, then I used my favorite fall nut butter for a delicious glaze.
For the muffins:
3 tbsp Pure Indian Foods or Tin Star Foods ghee
1/4 cup pumpkin puree
2 tsp Garam Masala Spice
1/2 cup Nutiva coconut sugar
1/4 Cup Nutiva coconut flour
1/4 Cup Zocalo Gourmet sweet potato flour
2 tsp baking powder (not strict paleo, learn how to make it paleo, here)
Combine all dry ingredients in one bowl, and all wet ingredients in another, mixing both well. Combine and spoon info a muffin pan, or donut pan.
Bake at 325 for 15 minutes until done. Let cool, and remove from pan when cooled.
For the glaze:
1 tbsp ghee
1 tbsp honey
Combine over low heat and drizzle over muffins.
Come gather around the warm glow of the fire and listen, watch, share, discover, and be inspired by the conversation. It is here where we explore stories, and new ideas. Pull up a rock.