These Savory Double Pumpkin Muffins deliver a potent dose of pumpkin by utilizing both pumpkin puree and pumpkin seeds. They’re delicious as an accompaniment to a warming bowl of your favorite cold weather soup or stew (or, ahem, “stewp”).
Tip: Eat, puree, love
Making your own pumpkin puree 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 oven until fork tender, about 35 to 45 minutes. Let cool slightly, scrape pumpkin flesh from skin, and puree in food processor until smooth.
Savory Double Pumpkin Muffins
- 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
- 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.
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