Tuesday, May 27, 2014

Pumpkin Puffs - GAPS

Pumpkin Puffs

3 cups of mashed pumpkins
3 eggs
1/3 cup sour cream (Kefir works as well, optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste

1 - Preheat oven to 180 degrees C.
2 - Lightly grease with butter 12 pan, muffin pan.
3 - In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add pumpkin and mix well.
4 - Spoon them into the pan filling the cups to slightly below the top, top each one with a little grated cheese.
5 - Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. 


  1. Looks yummy! Will try when I get a pumpkin next.

    1. They are very yummy, and a great meat free (bar eggs) meal. My family enjoyed them.