Preheat the oven to 350 ℉/ 180 ℃.
In a bowl, combine eggs with the cheese, and set aside.
6 eggs, ½ cup grated hard or Parmesan cheese, plus extra for garnish
In a blender or food processor, add garlic, parsley, and anchovies, plus the oil in the can, and one tablespoon of extra olive oil. Blend on medium to high speed until you get a beautiful green paste.
2 garlic cloves, 1 cup packed chopped fresh parsley, 1 can anchovy fillets in olive oil, 1 tablespoon olive oil
Transfer the green anchovy paste to the bowl containing the eggs and whisk it in until thoroughly combined.
Season with salt and black pepper.
¼ teaspoon sea salt, ⅛ teaspoon freshly ground black pepper
Add the pumpkin puree. Stir or whisk until well combined.
1 can pumpkin puree
Divide the egg mixture evenly into six mini ramekin bowls (I use 6 oz mini bowls).
Place in the center of the oven and bake for 25 minutes or until firm to the touch.
Turn the oven off and slowly open the oven door. It allows for the muffins to acclimate to the new temperature from outside.
With the oven door ajar or ⅔ open, leave them in the oven for an extra 5 minutes.
Remove from the oven and generously sprinkle them with extra grated cheese while they are still hot so the cheese can melt.
Serve immediately and enjoy!