Savory Double Pumpkin Muffins
Ingredients
- 1 cup almond flour
- 2 Tbsp coconut flour
- 1 1/2 tsp gluten-free baking powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 cup raw pumpkin seeds, divided
- 3 large organic eggs
- 1 cup pumpkin puree
- 2 tsp chopped fresh rosemary leaves or 3/4 tsp dried rosemary
- 1 tsp chopped fresh thyme leaves or 1/4 tsp dried thyme
- 2 tsp chopped fresh sage leaves or 1/2 tsp dried sage
- 1 1/2 Tbsp Tbsp finely grated Parmesan cheese
Instructions
- Preheat oven to 350 F. 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 pumpkin seeds.
- In another medium bowl, whisk together eggs, pumpkin puree, 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.
Notes
Per muffin: 162 calories; 9 g protein; 10 g total fat (2 g sat. fat); 11 g total carbohydrates (3 g sugars, 4 g fiber); 192 mg sodium