Pumpkin Puffs – GAPS
3 cups of mashed pumpkins
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.