Cheesy Pumpkin Muffins (gluten free)

These muffins make a nice savoury change for breakfast when you are just getting tired of eggs. If you split them open they make great little sandwiches. I always make a double batch and freeze half so i can pull one out for a quick breakfast or snack. For the seasoning in this recipe i used a no salt garlic blend (gives the muffins a garlic bread type of taste) but you could use whatever seasonings are to your liking.

Ingredients:

• 1 cup almond flour
• 1/2 cup canned pure pumpkin
• 1/2 cup grated parmesan (the powdery kind)
• 2 Tbsp garlic blend seasoning
• 3 eggs
• 1 tsp salt
• 1 tsp baking powder

Directions:

Pre-heat oven to 300
In a large bowl mix together the almond flour, parmesan, seasoning, salt and baking powder.
Stir in the pumpkin and eggs until everything is well incorporated, should have a cake batter type consistency.
Line a 6 muffin tin with wrappers (these tend to stick if you don't use liners) and evenly fill the cups.
Bake for 1 and 1/2 hours (seems like a lot but it works)
When muffins are done, let cool slightly. They are delicious cut open and spread with butter or cream cheese!