These muffins are a quick, easy, savory spin on an ingredient normally used in sweet dishes: pumpkin. I love the rich taste and texture of the pumpkin combined with aromatic thyme and tart goat cheese, giving you a little taste of Thanksgiving in every bite.
Pumpkin provides satiating fiber along with immune-supporting vitamin A and bone-building vitamin K while almond flour and pasture-raised eggs offer some protein and healthy fats to rev up your metabolism.
These muffins are delicious any time of day, whether you eat them for breakfast, as a snack, or alongside lunch or dinner. They’re also a great option to make for a potluck and share with friends.
I hope you enjoy them!
Wishing you health and happiness,
Mark Hyman, MD
Ingredients:
Wet Ingredients
- 3 large pasture-raised eggs, room temperature
- ¾ cup canned pumpkin purée, unsweetened
- 4 ounces goat cheese, crumbled and divided
- 2 tablespoons olive oil
- 2 tablespoons honey
- ¼ cup almond milk, unsweetened, room temperature
Dry Ingredients
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon fresh or dry thyme leaves
- ½ teaspoon cayenne pepper (optional for a little kick)
- 2 ½ cups blanched fine almond flour
Method:
1. Preheat the oven to 375°F. Line a muffin pan with paper or silicone liners.
2. Combine the wet ingredients with half of the goat cheese, in a large bowl and whisk until combined.
3. Add the dry ingredients to the wet ingredients, stir until just combined. Avoid over-mixing the batter.
4. Divide the batter evenly amongst 12 muffin wells using a large spoon or an ice cream scoop, then top with the remaining goat cheese.
5. Bake for 22 minutes or until a toothpick inserted in the middle comes out clean. Store in an airtight container for up to 4 days at room temperature.
Nutritional analysis per serving: Calories: 214, Total Fat: 17g, Saturated Fat: 3g, Cholesterol: 51mg, Sodium: 161mg, Carbohydrates: 9g, Fiber: 3g, Sugars: 5g, Protein: 8g, Net Carbs: 6g