Pumpkin and Rosemary Savoury muffins 

  Paleo • Sugar free • Dairy free 

These muffins are a byproduct of my home grown pumpkins and my new DoTerra rosemary oil that arrived last week. 

Rosemary oil is very high in antioxidants and wonderful for digestion, it’s also a great one to diffuse when working or studying as it promotes concentration and memory. 

They are also a byproduct of my procrastabaking, which to be honest was worth not getting the important things on my to do list ticked off. 

Makes 10 muffins.


  • 1 cup of almond meal
  • 1/4 cup of tapioca/ arrowroot flour 
  • 1 Tbsp of chia seeds 
  • 1/2 tsp of baking powder 
  • 1/2 tsp of salt
  • 1/2 tsp of ground black pepper
  • 1 cup of roasted pumpkin 
  • 3 eggs 
  • 2 drops of therapeutic grade rosemary essential oil 
  • 2 Tbsp of coconut oil 
  • 2 Tbsp of pumpkin seeds/ pepitas (optional) 


  1. Preheat oven to 180.
  2. Remove skin from pumpkin, cut into small cubes and roast until soft, approx 20mins.
  3. Add pumpkin to food processor, blend until smooth
  4. Add all other ingredients and blend on high until the mixture is smooth.
  5. Spoon mixture into 10 cupcake cases.
  6. Sprinkle over seeds of using.
  7. Bake at 180 for 20-25mins.
  8. Allow to cool on rack for 10mins.
  9. Store in the fridge for up to 1 week. 

They are lovely served warm with a generous serving of organic butter. 

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