Toasted Pine Nut Herb Pumpkin Muffins

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!

I feel like it’s kind of sad that we felt like we needed to get this healthy pumpkin recipe round-up out asap before pumpkin was a thing of the past. It’s October 14th! Pumpkin should just be getting started!

But alas, it’s been out there since August and considering I’m about sick of all things orange at this point, I’m betting you’re getting there too.

I’ve done a lot of pumpkin recipes on this site over the past 4+ years but I have to say, I much prefer it in savory things than sweet (like these savory parmesan pumpkin scones).

Sweet things don’t actually taste like pumpkin, they taste like cinnamon, nutmeg, ginger and cloves but savory things, I feel like you can actually taste a bit of the pumpkin in them, not to mention it usually gives either a creamy, comforting or super moist effect on whatever it’s being used in.

My contribution to the healthy pumpkin recipe roundup are these savory herb pumpkin muffins with toasted pine nuts.

We’ll get to them in a bit, let’s take a look at everyone else’s recipes first!

Pumpkin Pancakes from FIT FOODIE FINDS

Get festive with your breakfast and make these delicious Paleo Pumpkin Pancakes that are grain-free, packed with pumpkin, and paleo-friendly!

Easy Pumpkin Soup with Chili Garlic Oil from LEXI’S CLEAN KITCHEN

This is the perfect fall soup for all of you pumpkin lovers! Delicious, flavorful, and packed with nutrients. Creamy pumpkin topped with a drizzle of chili garlic oil and roasted pumpkin seeds. You’ll enjoy this soup all season long!

Coconut Pumpkin Chia Pudding from EATING BIRD FOOD

Pumpkin, coconut milk and chia seeds are combined and topped with toasted coconut flakes and an almond butter drizzle to make a thick and creamy chia pudding that’s paleo-friendly, vegan and great for breakfast or as a snack.

Pumpkin Spice Freezer Fudge from THE HEALTHY MAVEN

Healthy Pumpkin Spice Freezer Fudge made with just 5-Ingredients! Free of refined sugar, dairy and gluten, this healthy dessert recipe will make you fall in love with fall.

Vegan Pumpkin Blondies  from FOOD FAITH FITNESS

These pumpkin blondies are so dense, and sweet that you’d never know they’re a healthier treat, with no butter or oil, for only 105 calories! They’re paleo and vegan friendly too!

I was thinking of Thanksgiving when I made these savory herb pumpkin muffins. There’s always a basket of rolls or biscuits and in our family, no one is making from scratch biscuits (except for the one year I got majorly ambitious and tried these pumpkin popovers!), we’d all much prefer to focus our efforts on more important things…like stuffing!

So, inevitably it becomes a basket full of less than stellar store bought rolls. 

Honestly, they’re never even worth the carbs.

These savory herb pumpkin muffins are prepped in just 15 minutes (and you could totally make them ahead of time).

They’re full of fresh herb and pumpkin flavor with some toasted pine nuts for texture and they sure as heck beat out the lame dinner roll.

Best yet? They’re paleo/grain free/gluten free so you can save your carb indulgences for other things on the table.

Try these other savory/sweet muffins too!
Cranberry corn muffins
Pumpkin corn muffins
Zucchini feta olive oil muffins
Irish brown bread muffins

Toasted Pine Nut Herb Pumpkin Muffins

Author: Gina Matsoukas

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!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 8 servings

Ingredients

  

1x2x3x

• 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.

Nutrition Facts

Serving: 1SERVING | Calories: 68kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 252mg | Fiber: 1g | Sugar: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Cuisine American

Course Baked Goods

Keyword herb pumpkin muffins, pine nut herb pumpkin muffins, savory pumpkin muffins

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Gina Matsoukas

About

Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.