Savory Double Pumpkin Muffins
  • 1cup almond flour
  • 2Tbsp coconut flour
  • 1 1/2tsp gluten-free baking powder
  • 1/2tsp sea salt
  • 1/4tsp ground black pepper
  • 1/4cup raw pumpkin seeds, divided
  • 3 large organic eggs
  • 1cup pumpkin puree
  • 2tsp chopped fresh rosemary leaves or 3/4 tsp dried rosemary
  • 1tsp chopped fresh thyme leaves or 1/4 tsp dried thyme
  • 2tsp chopped fresh sage leaves or 1/2 tsp dried sage
  • 1 1/2Tbsp Tbsp finely grated Parmesan cheese
  1. Preheat oven to 350 F. Lightly grease 8 cups of a muffin tin with coconut oil. Set aside.
  2. In medium bowl, whisk together almond flour, coconut flour, baking powder, salt, pepper, and 3 Tbsp pumpkin seeds.
  3. 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.
  4. 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.
Recipe 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