Savory Pumpkin Muffins (Easy Fall Appetizer)
These savory pumpkin muffins are cheesy, gluten free and addictive! Add them to your Thanksgiving menu, and everyone will want the recipe!
Servings 12
Calories 51kcal
Equipment
Ingredients
- 1 large egg
- 1/4 cup pumpkin puree
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1/8 teaspoon dried thyme
- 2 ounces Muenster cheese finely shredded
- Nonstick spray
Instructions
- Preheat the oven to 350°F.
- Place a thick lint-free paper towel on a plate.
- Add the pumpkin purée on top of the paper towel.
- Let sit for 5 minutes to absorb the moisture.
- Add the pumpkin and egg to a mixing bowl.
- Vigorously whisk to evenly combine.
- Add all of the dry ingredients to the pumpkin mixture.
- Whisk until well combined.
- Grate the cheese gently to get small pieces.
- Add more of the cheese to the pumpkin mixture.
- ** Reserve a little cheese for the top, about 1/4 cup
- Fold the cheese into the batter until it's evenly combined.
- Spray a 12-cup mini muffin tin with nonstick cooking spray.
- Place a heaping teaspoon of batter into each muffin cup.
- Drop the pan onto the counter a few times to settle the batter into the muffin cups.
- Bake for 12 minutes or until golden brown on top.
- Cool in the pan for 15 minutes.
- Gently remove the muffins from the pan.
- Garnish with extra Parmesan cheese and a few sprigs of thyme!
Nutrition
Calories: 51kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 77mg | Potassium: 22mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 862IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 0.4mg