2tspchopped fresh rosemary leaves or 3/4 tsp dried rosemary
1tspchopped fresh thyme leaves or 1/4 tsp dried thyme
2tspchopped fresh sage leaves or 1/2 tsp dried sage
1 1/2TbspTbsp 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