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Home » blog » Gluten Free Pumpkin Flax Single Serve Muffin

Gluten Free Pumpkin Flax Single Serve Muffin

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 Gluten Free Pumpkin Flax Single Serve Muffin is made in 2 minutes and tastes like a pumpkin pie cake!

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Got some extra pumpkin hanging around in your fridge from either cooking a pumpkin or purchasing a can of pure pumpkin? If so using a few tablespoons for this recipe is a quick  and healthy breakfast! Recently I posted a Peanut Butter Flax single serve muffin.  This recipe is simply an adaption of that, but both are fast and fantastic! Who doesn't love a breakfast that is low cal, dairy and sugar free, high in fiber and protein?? I'd say it's a win!

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You can enjoy it in the dish with a spoon or pop it out with a fork and top it with some yogurt and cinnamon. It's a giant size muffin as you can see but very satisfying and filling so you won't be looking for a snack before lunch. 199 calories for a healthy breakfast is pretty good in my book.

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You can also change the sweetener to a tablespoon of honey or a packet of powdered stevia or ½ tablespoon of erythritol. If you'd rather bake it than microwave that will work as well, just takes a tad bit longer of course. Either way it's a breakfast for any woman or man on the go!

 

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Gluten Free Pumpkin Flax Single Serve Muffin

Prep Time2 minutes
Cook Time2 minutes
Total Time4 minutes
Servings: 1
Calories: 199kcal
Author: Brenda Bennett Sugar-Free Mom

Ingredients

Instructions

  • Whisk all ingredients together in a bowl.
  • Spray a 7 ounce ramekin with nonstick cooking spray.
  • Pour batter into ramekin.
  • Microwave 2 minutes or bake at 350 degrees for 20-25minutes or until a toothpick in center comes out clean.

Nutrition

Serving: 1g | Calories: 199kcal | Carbohydrates: 18.1g | Protein: 11.6g | Fat: 9.4g | Saturated Fat: 1.9g | Cholesterol: 180mg | Sodium: 69mg | Fiber: 11.3g | Sugar: 4.1g
Tried this recipe?Mention @sugarfreemom and tag #sugarfreemom, I'd love to see your dish!

 

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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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  1. Sandy Kemp

    I love all these recipes - I printed out the p butter one, chocolate one and this one - My question is, is there an easy way to convert this recipe to make a whole pan of cupcake size ones ?

    Reply

  2. Carrie

    I made a version this morning using a ripe mashed banana in place of the pumpkin and water that turned out amazing!! I use a tablespoon of honey in place of the Stevia and bump up the spices for my taste. It is like a fresh baked slice of banana bread!

    Reply

    • Brenda

      Yum that sounds great!

    • Carrie

      And actually the banana I had was plenty sweet enough; I probably didn't need any honey.

  3. Carrie

    Could you use granulated stevia instead?

    Reply

    • Carrie

      Or honey?

    • Brenda

      yes

  4. Karen at Baked Blessings

    5 stars
    I made this for the first time today. I had some coconut flour, and I really like the flavor it adds. Very good! Have you tries this as a dessert with cocoa?

    Reply

    • Brenda

      I have, that recipe is coming soon, thank you!

  5. Terri

    4 stars
    Made this but put applesauce instead of pumpkin and added fresh raspberries to the muffins, I made two and the time took 5 minutes in the microwave. Husband loved them...

    Reply

    • Brenda

      Thanks for sharing your changes, sounds great!

  6. Johanna Rojas

    Made it this morning! it was perfect and so simple. Thank you 😉

    Reply

  7. Kim

    I tweaked this using a scoop of vanilla protein powder, 1tsp of coconut flour and half the stevia (my protein powder has stevia as well). And it was great!! I'm thinking you could easily trade off mashed bananas too for a banana bread version!

    Reply

    • Brenda

      Yum! Great idea thanks!

  8. Jennifer

    4 stars
    Hi there, I am wanting to make this fr me and the kids get cookies but wanted to know if I could use Flax Meal?

    Thanks,

    Jennifer

    Reply

  9. Claire

    5 stars
    Hi! I'm really excited to try this recipe..can I sub regular or whole wheat flour for the coconut flour? Thanks!

    Reply

    • Brenda

      Yes that should be fine.

  10. Essentialoilmom

    Yum!!!!!!! Definetly on my list to try!

    Reply

  11. Rhoda Heinrichs

    Hi,

    Wondering if I could substitute the coconut flour for a scoop of protein posder to increase the protein value of this muffin?

    Thanks

    Rhoda

    Reply

    • Brenda

      I think you might be able to do that. Not sure as I haven't tried it but it's worth a shot. Please let me know if it works for you.