Calabaza Muffins with Turmeric

Make this recipe once and keep it in the freezer. When you have a craving just thaw it for an hour and you got yourself a treat.



12 pieces


40 minutes




8 Large Eggs

1/4 Cup Almond Milk or Regular Milk

1/4 Calabaza

1/2 Pc Turmeric

1/2 Tsp Garlic Powder

1/2 Tsp Crushed Red Pepper Flakes

Salt and Pepper to taste

1/3 Cup Shredded Cheddar Cheese (optional)


1) Pre-heat oven to 350 F. Grease a muffin tin with coconut oil spray or cooking spray.

2) Scoop out the pumpkin seeds (do not discard), peel and cut in small (1/4 Inch) cubes. Put in a microwave safe bowl, cover with water and cook in the microwave for 2 to 4 minutes or until soft (It will depend on your microwave).

3) Whisk the eggs, almond milk, garlic powder, salt and pepper together in a medium bowl.

4) Add the calabaza and mix with the rest of the ingredients.

5) If using cheese, add to the mix.

6) Use a cookie scoop to portion out egg mixture into muffin pan. Need to fill 3/4 of the mold.

7) Place in the oven and bake for approximately 30 minutes. Let cool in the muffin pan for a couple of minutes before using a butter knife to help pop each of the egg muffins out of the muffin tin.

8) Place the seeds in the oven and cook for 5 to 7 minutes and use as garnish.