A lovely savoury muffin that makes the perfect snack or meal along side a soup or salad.



1 cup organic mashed pumpkin (I boil the pumpkin and then blend until smooth)

2 eggs from organic pasture raised chooks

1/2 cup organic full fat milk of choice

60 grams organic grass-fed butter

2 cups organic blanched almond flour

1 tbs organic baking powder

1/2 tsp organic baking soda

1/2 tsp unrefined sea salt or pink Himalayan salt

1 tsp each of organic coriander, basil and chives

1/4 cup organic pumpkin seeds, preferably sprouted


1) Pre-heat oven to 176 degrees Celsius

2) Mix together liquid ingredients, including pumpkin

3) Mix dry ingredients in another bowl and then combine wet ingredients with the dry

4) Spoon mixture into muffin trays (makes 12) and sprinkle with pumpkin seeds

5) Bake for about 20-25 minutes


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3 Responses

  1. Kass says:

    These are tasty!! I made them a second time and added some cooked dice bacon and onion and a handful of grated cheese 🙂

  2. Way cool! Some very valid points! I appreciate you penning this post
    plus the rest of the site is also very good.

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