These savoury muffins deliver a potent double dose of pumpkin by utilizing both pumpkin purée and pumpkin seeds. Delicious as an accompaniment to a warming bowl of your favourite cold weather soup or stew, they’re also delicious as a snack on the go.
Ingredients
1 cup (250 mL) almond flour
2 Tbsp (30 mL) coconut flour
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) ground black pepper
1/4 cup (60 mL) raw pumpkin seeds, divided
3 large organic eggs
1 cup (250 mL) pumpkin purÈe
2 tsp (10 mL) chopped fresh rosemary leaves
1 tsp (5 mL) chopped fresh thyme leaves
2 tsp (10 mL) chopped fresh sage leaves
1 1/2 Tbsp (22 mL) finely grated Parmesan cheese
Directions
Preheat oven to 350 F (180 C). Lightly grease 8 cups of a muffin tin with coconut oil. Set aside.
In medium bowl, whisk together almond flour, coconut flour, baking powder, salt, pepper, and 3 Tbsp (45 mL) pumpkin seeds.
In another medium bowl, whisk together eggs, pumpkin purée, rosemary, thyme, and sage. Stir in dry ingredients until fully incorporated. Divide batter among prepared muffin cups and sprinkle tops of muffins with remaining pumpkin seeds and Parmesan cheese.
Bake until wooden skewer inserted into a muffin comes out clean, about 30 minutes. Let muffins cool in pan for a couple of minutes before transferring to cooling rack to cool completely.
Tip: making your own pumpkin purée is easy. Simply toss wedges of pumpkin with a little grapeseed oil or avocado oil before placing on baking tray and roasting in 400 F (200 C) oven until fork tender, about 35 to 45 minutes. Let cool slightly, scrape pumpkin flesh from skin, and purée in food processor until smooth.
