Chorizo & Pumpkin Muffins
Prep time
Cook time
Total time
Recipe type: Appetizer, Snack
Serves: 8
  • 8oz/200gr chorizo, finely cubed
  • 8oz/200gr pumpkin wedges
  • few sprigs of thyme
  • 3 large eggs
  • 2 tbsp almond flour
  • 1 slice ciabatta bread, cubed
  • ½ cup greek yogurt
  • ½ cup crumbled feta cheese
  • 2 spring onions, finely chopped
  • ½ cup raw broccoli florets, grated
  • Extravirgin olive oil
  • Salt and pepper to taste
  1. Season pumpkin wedges with salt, pepper and thyme leaves. Wrap them up in foil and bake in a preheated oven to 360F/180C for 15 mins.
  2. Once soft and cooked through, chop the pumpkin flesh in a bowl.
  3. Heat a large pan until medium-hot. Dry-fry the chorizo bits until crisp, then add 1 tbsp of olive oil and fold in spring onions and pumpkin. Season and saute' for 2 mins.
  4. Remove from the heat and transfer into a bowl to cool down.
  5. In a large bowl beat well the eggs and season. Add crumbled feta, yogurt, bread, grated broccoli and almond flour.
  6. Mix well, fold the chorizo mixture in and gently combine all ingredients.
  7. Divide the mixture evenly into a small non-stick muffin pan.
  8. Bake in a prheated oven to 360F/180C for about 15-20 mins until muffins are golden crisp. If they brown too fast, cover with foil.
  9. Remove muffins from the pan, allow to cool and serve hot or cold. You can also freeze a small batch and enjoy later.
Recipe by The Petite Cook at