Cheesy Pumpkin Puffs

DMP has a huge selection of 5 ingredient meals that include 5 ingredients or less – excluding oil, lemon juice, vinegar, salt and pepper – enjoy!

With 5 ingredients, it keeps things easy but certainly doesn’t compromise flavour.

These Cheesy Pumpkin Puffs are deliciously moist with a sweet overtone of pumpkin and the savoury notes of cheese makes these cheesy puffs a treat for breakfast, lunch or snacks.

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Cheesy Pumpkin Puffs

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 2

Carbs: 15g

Ingredients

5 Ingredients

• 1 cup pumpkin puree – approx. 340g of fresh pumpkin – or use canned pumpkin puree
• 1 cup shredded cheddar cheese – approx. 85g
• 2 eggs
• 1 cup almond flour – approx. 85g
• 1/4 cup fresh chives – finely chopped

Excluded Extras

• black cracked pepper
• olive oil

Instructions

• Preheat the oven to 180C.
• Lightly grease 8 muffin pans with olive oil. Use a pastry brush or some paper towel to spread the oil around the pans.
• If prepping your own pumpkin, remove seeds and skin and chop into cubes, then boil until soft. Drain then mash in a large mixing bowl.
• Add all the ingredients to the mixing bowl with the pumpkin, then stir until well combined.
• Use a spoon to scoop the mixture evenly into the muffin pans, makes about 8-9 cheesy puffs.
• Bake for 25 minutes.
• Remove from oven and cool. Eat warm or cold.

Notes

Storage: Make a bigger batch and keep these in an airtight container in the fridge for up to a week. Can be frozen for up to 3 months. 

Reheat: In the microwave for 30 seconds per muffin, or cover with foil in a hot oven for 10 or so minutes.

*Nutrition facts are for 4 cheesy puffs, which makes a very satisfying meal. But, if eating for a snack, divide the facts accordingly.

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