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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 Time5 minutes
Cook Time2 minutes
Total Time7 minutes
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: 1SERVING | Calories: 912kcal | Carbohydrates: 32g | Protein: 36g | Fat: 78g | Saturated Fat: 7g | Polyunsaturated Fat: 67g | Cholesterol: 186mg | Sodium: 1154mg | Fiber: 16g | Sugar: 8g