Goat Cheese & Thyme Pumpkin Muffins

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

Step 1

Preheat the oven to 375°F. Line a muffin pan with paper or silicone liners.

Step 2

Combine the wet ingredients with half of the goat cheese, in a large bowl and whisk until combined.

Step 3

Add the dry ingredients to the wet ingredients, stir until just combined. Avoid over-mixing the batter.

Step 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.

Step 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 Information

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