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Paleo Pumpkin English Muffins
These 2 minute microwave paleo pumpkin english muffins are an easy, grain, gluten and dairy-free option for breakfast. Perfect when toasted!
Prep Time
5
minutes
mins
Cook Time
2
minutes
mins
Total Time
7
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
gluten-free, microwave pumpkin english muffin, paleo pumpkin english muffins, pumpkin english muffins, vegetarian
Servings:
1
serving
Author:
Gina Matsoukas
Ingredients
1/4
cup
cashew flour
or
blanched almond flour
1
tablespoon
coconut flour
1/4
teaspoon
baking soda
1/4
teaspoon
pumpkin pie spice
or a combination of cinnamon, ginger and nutmeg
pinch
kosher salt
1
egg
2
tablespoons
pumpkin puree
2
tablespoons
unsweetened almond milk
or other nut milk
Instructions
Combine the flours, baking soda, spices and salt in a small bowl.
Add the egg, pumpkin and milk and stir until well combined.
Grease a
small ramekin
with baking spray.
Transfer batter into the ramekin, smooth the top and microwave for about 2 minutes (timing will vary by microwave) until puffed up and center is set.
Remove from the ramekin, slice in half and toast.
Video
Nutrition
Serving:
1
SERVING
|
Calories:
912
kcal
|
Carbohydrates:
32
g
|
Protein:
36
g
|
Fat:
78
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
67
g
|
Cholesterol:
186
mg
|
Sodium:
1154
mg
|
Fiber:
16
g
|
Sugar:
8
g