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Food

Double Pumpkin Muffins

Makes 8

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Double Pumpkin Muffins
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

Nutrition

Per serving:

  • calories 162
  • protein 9g
  • fat 10g
    • saturated fat 2g
    • trans fat 0g
  • carbohydrates 11g
    • sugars 3g
    • fibre 4g
  • sodium 192mg

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