Savoury Grainfree Pumpkin Seed Butter Muffins
One of my favourite lunches is soup, and soup is usually served with a nice crusty bread roll. I love some kind of bread with my soup and sliced bread doesn’t always do it. Sometimes you want something you can rip a chunk off, slather with butter and dip in so I made these pumpkin seed butter muffins to fill that void. The recipe is similar to my Grain-Free Sandwich Bread except the ingredients are baked in muffin tins instead of a loaf tin. I used pumpkin seed butter to change up the flavour profile but you could use any kind of nut butter that you want to make these muffins!
So how do you go about baking the Pumpkin Seed Butter Muffins? Start by preheating the oven to 180C (350F) and lining a muffin tin with muffin cases. Next, in a large mixing bowl, mix together the pumpkin seed butter, almond flour, eggs, most of the pumpkin seeds (keeping some back to sprinkle on the top), salt and pepper.
Then, add the bicarbonate of soda and mix well again. Spoon the mixture equally into 12 muffin cases and top each one with the extra pumpkin seeds. Finally, add the muffin tin to the oven and bake the muffins in the oven for 12-15 mins until firm and springy. Remove the muffins and serve warm from the oven or allow to cool.
I find they’re best served out of the oven with plenty of butter so that the butter melts! Delicious!! The pumpkin seed butter gives an extra nutty flavour to these muffins which I don’t find so much when I use other nut or seed butters. They’re super filling and packed full of protein and good fats to keep you going right through to dinner. They also work great as a ‘grab and go breakfast’ or an easy snack.
I especially love the greenness – it makes such a change and adds a pop of colour to your lunch plate! These muffins freeze perfectly so you can make a big batch and put some in the freezer for another day.
Savoury Grainfree Pumpkin Seed Butter Muffins
Ingredients
- 250 g pumpkin seed butter (1 1/4 cup)
- 6 eggs
- 75 g ground almonds (3/4 cup)(almond flour)
- 100 g pumpkin seeds (1/2 cup)
- 3/4 tsp bicarbonate of soda (baking soda)
- 3/4 tsp salt
- 3/4 tsp ground black pepper
Instructions
- Preheat the oven to 180C (350F) and line a muffin tin with muffin cases.
- In a large mixing bowl, mix together the pumpkin seed butter, almond flour, eggs, most of the pumpkin seeds (keeping some back to sprinkle on the top), salt and pepper.
- Add the bicarbonate of soda and mix well again.
- Spoon the mixture equally into 12 muffin cases and top with the extra pumpkin seeds.
- Bake in the oven for 12-15 mins until firm and springy.
- Serve warm from the oven or allow to cool.
Allergy & Dietary Information for Savoury Grainfree Pumpkin Seed Butter Muffins
This recipe is Grainfree, Glutenfree, Dairyfree & Refined-Sugarfree. It’s also suitable for SCD, Paleo, Low Carb & Vegetarian Diets.
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I make this recipe as a loaf but it would be a great change to make it as muffins! Great idea!
I tried this with subbing 6 eggs for 6 flax eggs.. (Our family is vegan). I used a food processor to mix and was looking at it and thinking I was just wasting the ingredients… but it turned out fine! I used mini loaf sizes instead of muffin shapes. The salt/pepper taste is surprising, but they’re pretty good. I left the whole pumpkin seeds out since my 3.5yo doesn’t care for them. (He immediately rejected them after a tiny bite, despite me saying it was savory and not sweet.. but hoping he’ll give it another chance.) I was especially interested in these for my son since they’re a great source of iron (almond flour) and zinc (pumpkin seeds) and now with the flaxseed, of ALA/omega-3s too.
I wondered about switching up the spices and would love to hear if you or any readers have tried that. (ex. cinnamon or something more common in a baked good instead pepper..?)