Perfect for breakfast or a snack, these paleo and GAPS-friendly Savory Pumpkin Muffins with Apple & Sage are a delicious treat!
All the pumpkin things.
Even though I’ve been eating pumpkin since…. April, I decided that since it’s almost September it would finally be ok for me to start sharing my new pumpkin recipes with y’all. You’ve been warned.
Thanks to the GAPS diet, pumpkin is a huge part of my life. I practically lived off my Nut Butter Squash Pancakes and Easy Squash Custard for the first few months I was on the intro diet. Though both can be made with any type of winter squash, I usually end up using pumpkin… because I love it with all my heart.
Sweet… move over.
Although those two recipes are rather on the savory side, most of the pumpkin recipes I make tend to be on the sweet side. You know, the ol’ pumpkin pie, pumpkin banana bread, pumpkin eggnog… That sorta thing.
They’re all wonderful treats, but every now and again I like something savory to snack on. And muffins are an wonderfully easy breakfast/snack to have on hand. Easy because you can grab them and go, wonderful because…
So I decided to try and make up a delicious savory muffin to meet my butter needs.
Savory Pumpkin Muffins
Being on the GAPS diet, I decided to base my new muffin creation off a recipe I’ve made and loved for a while now, my Pumpkin Spice Muffins. I took that recipe and sorta mashed it with some ideas in the Minimalist Baker’s Pumpkin Sage Biscuits. Which are very un-gluten-free, in case you’re getting all excited. Sorry.
These savory pumpkin muffins with apple & sage on the other hand are completely gluten-free. And grain-free, and sugar-free, and nut-free, and dairy-free, and … They’re free.
Just so ya know.
If you happen to be allergic to coconut, or eggs, I’ve not tried these without those ingredients, so I have no idea if they’ll work. Feel free to try and sub them out, but pleeeeeease don’t blame me if the recipe flops!
Also note, if you’re on the GAPS intro diet, baking soda isn’t permitted. You can leave that out, the muffins will just be more dense. If you’re like me and are finally on the GAPS full diet, these savory pumpkin muffins are 100% fine for you!
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks! 😉
Savory Pumpkin Muffins with Apple & Sage
Free of gluten, grain, dairy, and sugar.
- 5 eggs (preferably free-range organic)
- 1/2 cup pureed pumpkin (I just used canned or you could make your own)
- 1/2 cup coconut oil or avocado oil
- 2 tablespoons water
- 1 teaspoon apple cider vinegar
- 1/2 cup coconut flour, packed
- 1/2 teaspoon baking soda
- 1 packed cup shredded apple
- 3 tablespoons chopped fresh sage (or 1 teaspoon dried)
Preheat oven to 350 and grease a 12-count muffin tin (this is my absolute favorite one!).
In blender (I use this one) pulse everything except the baking soda, apple, and sage. When well combined add in remaining ingredients and pulse once or twice to combine. The batter will be fairly thick.
Spoon heaping 1/4 cupfuls of batter into prepared muffin tin and bake in preheated oven for 25 minutes, or until golden-browned and springy when you touch the tops.
Cool slightly before removing from muffin tin.
You might also enjoy these delicious grain-free pumpkin recipes!
I am so excited that pumpkin posts are starting to pop up! Yum!
Haha! Me too!
I made my first batch of pumpkin muffins yesterday too! This recipe looks GREAT!
Thank you so much! Yay for pumpkin everything season!
Yes, this looks awesome. I don’t love fall, but I am excited to add pumpkin to everything!
Thank you, Jean!
LOVE all of that sage in these!!! So yummy and the perfect flavor combo!
Thank you so much, Emily!
These muffins look like the perfect snack, and nice to have a savoury muffin for a change 🙂 I love sage, it’s an under-used herb!
I agree, sage is a delicious herb! I love finding new ways to use it. 🙂
These sound amazing! I love that they are designed for butter, which makes them 100 times more amazing! I will definitely keep these in mind when baking with coconut flour. I really want to make something that doesn’t taste crazy egg-y and these sound perfect for just that.
Haha! I agree, butter makes everything 100x better! They definitely don’t taste super eggy, the pumpkin and sage cover that nicely.
I love that you used coconut flour! And these flavors just scream Fall to me! Delicious!
Thank you so much!
I made these last night and they stayed really mushy…not sure what I did wrong.
Hmm… Sorry! My only thought would be that there can be differences in volume of the eggs depending on their size or the density of different brands of coconut flour, which is sadly something you just kinda have to troubleshoot. 🙁