Gluten free pumpkin muffins

I believe it would be enough if I say gluten free and Dr. Mark Hyman recipe.


  • 3 eggs

  • 3/4 cup of pumpkin puree

  • 120 g of goat cheese

  • 2 tbsp of olive oil

  • 2 tbsp of honey

  • 1/4 cup of almond milk

  • 1 tbsp of bicarbonate soda

  • 1/2 tbsp of baking powder

  • 1 tbsp of fresh or dry thyme

  • 1/2 tbsp of pepper

  • 2 1/2 cup of almond flour


  • Whisk the eggs and then add all other wet ingredients – oil, honey, milk, oil and half of the prepared goat cheese.
  • At the other side mix all dry ingredients and then combine all together.
  • Oil the muffin molds and then pour the muffin mixture into them. Also spread over every muffin prepared goat cheese.
  • Bake 20 min at 180 C.