Savory pumpkin muffins
Prep Time
10 mins
Cook Time
20 mins

(Paleo, grain-free, gluten-free, dairy-free)

Servings: 10
  • ½ cup pumpkin puree either from a tin or made from scratch
  • 4 eggs
  • ¼ cup coconut oil melted and cooled
  • 1 Tbsp raw apple cider vinegar
  • 1 1/4 cup blanched almond flour
  • 3 Tbsp coconut flour
  • ¼ cup tapioca starch
  • 1 tsp baking soda
  • ½ tsp onion powder
  • ¼ tsp garlic salt
  • 2 tsp finely chopped fresh rosemary or dried
  • 2 tsp finely chopped fresh thyme or dried
  • 1 tsp finely chopped fresh sage or dried
  • 2 tsp finely chopped fresh parsley or dried
  1. Preheat oven to 350F and prepare a muffin tin with liners or non-stick spray.
  2. Whisk together eggs, pumpkin, coconut oil and vinegar until fully combined.
  3. In a separate bowl combine the almond flour, coconut flour, tapioca flour, baking soda and all the seasonings. Stir gently to mix.
  4. Slowly add the dry ingredients into the mix without overmixing, until a thick batter forms.
  5. Scoop into the prepared muffin tins and bake for 20 minutes.
  6. Serve either warm or cold.