Never buy packaged muffins again! This 2 Minute Flourless Pumpkin English Muffin (Paleo, Vegan, Gluten Free) satisfies all your bread cravings with a healthy twist! Made with just four ingredients, this fluffy English Muffin takes just two minutes in the microwave or twelve minutes in the oven.
Toasted English muffins were one of my quick breakfasts during school and work.
Whenever they went on sale, my mom would buy many packages and freeze them. I’m not sure why she continued to buy so much bread, as 90% of our freezer was random loaves of bread and buns.
English muffins were the ultimate quick and easy breakfast or snack. They simply needed to be thawed, sliced in half and quickly toasted.
What I secretly loved about English muffins was their seasonal offerings. I literally would wait it out for September to come, as Thomas’ Limited Edition Pumpkin Spice English Muffins would be released.
Because our freezer was chock full of them, I soon got over them. They eventually became replaced with creamy oatmeal, grab-and-go breakfast bars or even edible cookie dough. However, it’s time for them to make a comeback but with a cheeky twist.
Say goodbye to buying packaged English muffins ever again. No longer will your freezers be full of leftover, excess bread or muffins. This single serving English muffin is your quick, easy and fool-proof answer.
Within minutes, you can be enjoying a toasted English muffin- Warm, fluffy and doughy on the inside, yet crispy and tender on the outside. Perfect in a savory sandwich form or topped with something sweet.
This versatile English muffin REALLY is quick to whip up. It literally takes less than two minutes in the microwave. For those who don’t use one, it only takes twelve minutes in a toaster or conventional oven.
For those of you who want to make more than one at a time, they can be batch made in double, triple or quadruple portions. Old habits die hard, as I have done this myself, and frozen single portions, pre sliced. All I’d do is grab one out, let it thaw, lightly toast and then done. To be honest, the hard part is choosing whether to go peanut butter, almond butter or even a drizzle of maple syrup.
I’ve already shared a flourless English muffin, a paleo English muffin, and a Cinnamon Raisin English muffin. I’ve also shared a pumpkin one too, but now here is the new and improved version with troubleshooting notes!
Here is just how simple the original flourless one is- Check out the amazing texture!
No longer will you need to only enjoy pumpkin English muffins seasonally- This healthy two-minute pumpkin English muffin can be enjoyed year round!
There are two versions and two methods to make it.
The first is the original Paleo and grain-free version uses coconut flour as its grain. The second version uses ground rolled oats. Both versions are vegan and gluten-free, but the latter works best for my vegan friends.
For the original Paleo option, you literally only need four ingredients (spices and seasonings don’t count!). It uses coconut flour, eggs (or egg whites/flax egg), pumpkin puree, and some liquid and that is it.
The flourless vegan version also only needs four ingredients. Instead of coconut flour, it uses rolled oats and instead of eggs, it uses blended chia seeds.
Regardless of which option you choose, these 2-minute Pumpkin English muffins both have delicious textures, similar to the original. The only discrepancy will be whether you choose to bake it in the oven or in the microwave.
When it comes to microwaving the pumpkin English muffin, I recommend using a ceramic cereal bowl. I found that it cooked evenly and prevented any potential overflow (which can often happen with mug cakes or mug recipes). I also like using this size as it ensures the muffin to be cut nicely in half and toasted.
Saying that, it really does depend on your power wattage, so start with half the powder and keep an eye on it. The English muffin is cooked when a skewer comes out clean from the center. Also, please grease your bowl for easy removal.
For those who prefer using an oven, use a large ramekin to bake it in. Unlike a microwave, you need to be careful it doesn’t overcook the outside yet leave the center moist and undercooked. I found the best way to combat this was baking it in the center of the oven and turning the ramekin halfway through.
If your oven provides options to spread heat from the bottom or the side (like mine does), I would suggest doing the former for the first 5 minutes.
Sweet bread lovers, savory bread lovers, or those who love nothing more than just a dab of butter- This versatile two-minute Pumpkin English Muffin is your answer. Never buy packaged bread or English muffins again!
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2 Minute Flourless Pumpkin English Muffin
For the Paleo Option
- 2 tablespoon coconut flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon cinnamon
- 1/8 teaspoon sea salt
- 2 tablespoon pumpkin puree
- 1 large egg or egg white or flax egg
- 1/3 cup liquid of choice * See notes
For the Flourless Option
- 1/3 cup rolled oats, ground to a flour consistency
- 1 tablespoon chia seeds, ground to a flour consistency
- 1/2 teaspoon baking powder
- 2 tablespoon pumpkin puree
- 1 tablespoon liquid of choice I used unsweetened milk
- In a mixing bowl, combine all the dry ingredients and mix well.
- Add your wet ingredients and mix until a sticky dough is formed. Aim for the dough to be more on the wet side. If it is even remotely crumbly, add more liquid to it.
- Transfer to a greased ramekin or cereal bowl.
- For the microwave option, microwave for at least 2 minutes, or until the center comes out completely clean. Allow to sit for 1 minute before removing, slicing in half and toasting in a toaster.
- For the oven option, Bake at 350 degrees for 12-15 minutes, or until the center comes out clean with a toothpick. Allow cooling slightly before slicing in half and toasting in a toaster.
More delicious pumpkin recipes? Gotcha covered!
4 Ingredient Pumpkin Peanut Butter Cups
Flourless Pumpkin Breakfast Cake
Healthy Pumpkin Breakfast Muffins
Edible Eggless Pumpkin Cookie Dough
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these look amazing! shame pumpkin is so expensive where I live ;( (also they don’t sell pumpkin puree, am in Europe) is there any possible sub?
Use a roasted butternut squash. Puree it after oven baking and it’s pretty much the same as pumpkin @daisy
Long time reader, first time in ages commenter. (I do still read all your posts, my dear Almond, but I’m terribly lazy AF at commenting nowadays.) Anyway, I just wanted to say that you are the Pumpkin King – always coming up with the best fall recipes that make my New Englander heart so stoked. 🙂
Hi wondering if I can sub coconut flour with almond flour??
You could try, but need to double the amount. I can’t vouch for the final result as I haven’t tried it myself.
Wow, these look just like English muffins! I definitely will have to try pumpkin-flavored English muffins too!
What spread are you putting on them? Looks so good! Recipe?
It’s crunchy peanut butter, chia seeds and cinnamon!
Do we have to toast them in a toaster after baking? Not sure if this is a silly question, but I don’t own a toaster! Thank you 🙂
Curious about the nutrition in these carbs fat etc. thank you
Hi Kristen! For sure, check out myfitnesspal for full nutritional information!
yummy! Thank you for all your wonderful recipes! Have not made one that didn’t turn out 🙂