Savory Herb Pumpkin Muffins {GF}

By Running To The Kitchen

These paleo savory herb pumpkin muffins with toasted pine nuts are perfect for serving with your fall soup, stew or chili. Maybe even replace the Thanksgiving biscuits this year with a basket of these!

Ingredients

• 1 cup cashew meal

•     1/4 cup tapioca flour/starch

•     2 tablespoons coconut flour

•     1/2 tablespoon baking powder

•     1/2 teaspoon kosher salt

•     1/4 teaspoon freshly ground black pepper

•     1/4 cup toasted pine nuts

•     3 eggs

•     1 cup pumpkin puree

•     1 tablespoon chopped rosemary

•     1 tablespoon chopped sage

Instructions

Preheat oven to 350 degrees. Grease a muffin tin with baking spray.

Combine the flours, baking powder, salt, pepper and 2/3 of the toasted pine nuts in a large bowl.

Whisk together the remaining ingredients in a medium bowl.

Add the wet to the dry and mix until fully combined.

Scoop the batter into the muffin tins and top with the remaining toasted pine nuts.

Bake for 18-20 minutes until set.

Remove from oven, let cool 3-5 minutes in the pan before running a knife around the muffins and popping them out onto a cooling rack.