So, I bought a huge pumpkin since its cheaper to buy in the market than in the supermarket, and I've been trying out all sorts of pumpkin recipes. From pumpkin bread to pumpkin pancakes and from pumpkin muffins to pumpkin pudding. My report card.... the bread was a huge flop didn't look like bread or even cake. The first pumpkin muffin I made was too sugary forme when I followed a recipe online to the letter. This gave me an idea of how careful to be when adding sugar or its substitute to a pumpkin meal. The pumpkin pudding?.... No comment. Still changing the recipe until I get the one fit for my palate. The pumpkin pancakes however were glorious!!!! Yes! got it right, couldn't afford not to, not with all my experiences gathered from previous pumpkin flops.
After my initial failure with the pumpkin muffins, i decided to try it my way and what a blast I had. I had to consciously make myself stop eating lest I finish the whole batch. Here is the recipe for my delicious pumpkin muffin.
Ingredients
1 cup of pumpkin puree
2 tbsp of butter (melted)
4 eggs
1 cup shredded cheese (I used a combo of mozzarella and cheddar)
1/2 cup ground meat (beef, pork or chicken)
1/4 cup (or 2 tbsp) almond flour
1/8 cup (or 1 tbsp) coconut flour
1 tsp erythritol
1/2 tsp vanilla extract
pinch of salt
pinch of dried red pepper or chili (optional)
Preparation
Preheat oven to 350degrees
In a mixing bowl, combine pumpkin puree, eggs butter, vanilla extract until well mixed.
Add almond flour, coconut flour,erythritol, salt and pepper.
Mix well then add ground meat.
Mix all ingredients very well until it has a smooth texture.
Arrange silicon muffins cups on a baking tray or using your regular muffin tray with non-stick spray, scoop in mixture to fill 3/4 of the cup.
Top with cheese (mozzarella first then cheddar on top).
Bake for 30 minutes or until the cheese begins to turn brown
Bring out of oven and allow to cool.
Serve with green tea or your favorite drink.
This recipe makes 10 muffins.
Tag us when you make this muffins and love them and don't forget to follow us on social media. Check out our contact to view full details.
Cheers.....
1 cup shredded cheese (I used a combo of mozzarella and cheddar)
1/2 cup ground meat (beef, pork or chicken)
1/4 cup (or 2 tbsp) almond flour
1/8 cup (or 1 tbsp) coconut flour
1 tsp erythritol
1/2 tsp vanilla extract
pinch of salt
pinch of dried red pepper or chili (optional)
Preparation
Preheat oven to 350degrees
In a mixing bowl, combine pumpkin puree, eggs butter, vanilla extract until well mixed.
Add almond flour, coconut flour,erythritol, salt and pepper.
Mix well then add ground meat.
Mix all ingredients very well until it has a smooth texture.
Arrange silicon muffins cups on a baking tray or using your regular muffin tray with non-stick spray, scoop in mixture to fill 3/4 of the cup.
Top with cheese (mozzarella first then cheddar on top).
Bake for 30 minutes or until the cheese begins to turn brown
Bring out of oven and allow to cool.
Serve with green tea or your favorite drink.
This recipe makes 10 muffins.
Tag us when you make this muffins and love them and don't forget to follow us on social media. Check out our contact to view full details.
Cheers.....
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