1-Minute Low Carb Pumpkin Spice English Muffin
This Low Carb Pumpkin Spice English Muffin is grain free, gluten free and can be made in a minute! Oven directions provided!
It’s the last day of AUGUST!!! I do realize this and yet here I am posting my first pumpkin recipe of the season! I just could not wait! I knew once I had made my original English Muffin recipe that in the fall a pumpkin version was a must have! And you will not be sorry I posted it this early either.
It is every bit the flavors of fall as you can get. Cinnamon and other traditional spices of the season along with pure (not pie filling) pumpkin are what make for the coziest of breakfasts in this easy to make recipe.
Certainly it doesn’t look like much once popped out of the dish, but wait folks, just wait. All the magic happens once it’s toasted I promise you. And if you have tried my other English Muffin recipes then you know what I’m talking about. Worth it.
I’ve got a bunch of other pumpkin recipes up my sleeve but I can’t give them all out September so I will space them out for you as much as possible, but be warned, I love me some pumpkin and it’s hard to make anything without it this time of year for me!
Is there a pumpkin recipe you’d like me to adapt? Send me a message and I will gladly take on the challenge!
So hopefully all you die hard pumpkin fans like me will be happy about the first recipe I’m sharing of the pumpkin season.
Picky hubby loved it the first time I made it but I felt it didn’t have enough pumpkin flavor so I adjusted it slightly and it turned out even better. I’m pleased with the results and I would love to hear if you make any adaptions to it.
Brenda’s Notes:
- I used 7 ounce ramekins.
- If you have pumpkin spice then you can sub out all the spices I used and use an equal amount of that instead.
- You can sub out the milk for whatever you like.
- You can sub out the cashew butter for peanut butter, almond butter or even coconut butter.
- If you have a nut allergy try using sunflower seed meal instead of almond.
- You can bake this instead of use the microwave by placing in a preheated 350 degrees F oven for 20 minutes.
Check Out My Quick Video!
Check out my other Gluten Free, Grain Free & Low Carb English Muffin Recipes:
- Blueberry English Muffin Bread Loaf
- 2-Minute English Muffin
- 1-Minute Nut Free Cinnamon English Muffin
- Paleo English Muffins (made in the oven)
1-Minute Low Carb Pumpkin Spice English Muffin
Ingredients
- 1 tbsp cashew butter
- 2 tbsp pumpkin puree not pie filling
- 1 egg beaten
- 1 tbsp unsweetened almond milk
- 2 tbsp almond flour I used Bobs Red Mill
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- optional: 1/4 tsp pumpkin spice liquid stevia
Instructions
- Stir together the cashew butter and pumpkin until combined well.
- Whisk in the egg and almond milk until combined.
- Add in all remaining ingredients and stir well.
- Grease 2 ramekins and evenly divide batter between them.
- Microwave one at a time for 1 minute. Check center with a toothpick. If it comes clean it's done if not microwave for another 30 seconds. (Oven directions under Brenda's notes above)
- Allow to cool slightly then remove and slice in half.
- Toast to your liking and enjoy with some butter!
Notes
Weight Watchers Smart Points: 4
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
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Hey Brenda! I feature this as a “best of” recipe here: https://wonkypie.com/best-low-carb-bread-recipes/ THANKS!
Can I substitute flax seed egg for real egg?
Hi. Could you tell me what pumpkin puree is? Is it not the canned pumpkin from the store? Thank you.
Yes it can be canned pumpkin at the store but be careful it isn’t pumpkin pie filling which has a ton of sugar in it.
Can’t wait to make these. Your different English muffin recipes have filled all of my bread “needs” since going grain free, sugar free low carb. Thank you!!!
I’m so glad!
Hi, I am allergic to coconut and almond flour. Do you think I could use a GF blend or tapioca flour instead? Many allergies here! Thanks
Yes I think a GF blend would be fine.
These were delicious! I doubled the recipe and cooked in my counter top convection oven. I also added just a few raisins the 2nd time I made these. Yum!
Can these or any of the English muffin recipes be frozen after baking in oven ?
I’d like to increase the recipe, bake & freeze for later use.
Can you use peanut butter or almond butter. I have both inhouse. Also, do you think coconut milk will work. Trying to use up what I have in stock. Thanks. Sounds yummy.
yes those will work
This look awesome! Thanks for adding oven directions… No microwave in my house. I’m trying these thus weekend. Have you seen the post going around fb book that all canned pumpkin you buy us actually butternut squash! Love it anyway but never knew!
I do not carve my pumpkin at Halloween, instead I draw on it and the day after Halloween I cut up seed and steam the Pumpkin, which btw I think is squash family so the thing going around FB is true but not new they put up inflamatory statements to attract readers. After steaming the pumpkin I scoop it off the peel with a metàl spoon the get out trusty Cuisinart and process til smooth. I freeze it in two cup size baggies and use all year to add in cookies pies and other recipes.
Mine came out more spongy at 1 and a half minutes. I didn’t want to overcook and dry out.
It will be spongey once finished in microwave, let it cool, slice and toast.
HI… sounds yummy …quick question can i use coconut flour?? instead of almond flour
Unfortunately almond and coconut are not easily substituted because coconut flour needs a lot more liquid and eggs. If you look at my nut free recipe, that one uses coconut flour so you could adapt that one perhaps and add some pumpkin to it.
This will probably sound like a silly question, but what do you grease your ramekins with (e.g., butter, coconut oil/butter)? Also, did you toast your muffins after microwaving? They look toasted in the pictures. Finally, if I wanted to make them in the oven using my English muffin rings, could I multiply the recipe for eight? Many thanks.
Can you bake these in the oven with the Rings like you did with the English muffins? I was just wondering because I did the English Muffins with my wide mouth jar lids and they came out fine, so I was wondering if I could do this the same way?
yes you can, oven directions under my notes.
Thank you for the recipe! I am wondering what the baking time and temp would be if they were not microwaved?
It’s written under “Brenda’s Notes”.