3 Minute Pumpkin English Muffins (Paleo, Vegan, Gluten Free)
Just three minutes and four ingredients are needed to make this amazing, dense and filling English muffin which tastes even better than the real deal! Naturally gluten-free, paleo and grain-free, there is a tested vegan version. Don’t use a microwave? There is an oven option too!
“I went to the baking section to buy canned pumpkin but there was none left. You bought them all out!”
Guilty.
Oh, the joys of calling your local supermarket with another blogger who shares recipes. The other day, Alexis and I grabbed some lunch at this amazing ‘fast food’ style place which could best be described as ‘Mediterranean Chipotle.’ It literally screamed Alexis + Healthy Food blogger + hummus in one. You pretty much pick your base (rice, salad or both), your protein (chicken, brisket, tofu or nothing), your dip (hummus or baba ghanoush) and then all these other bits and bobs (roasted cauliflower, spicy carrots, pickles and more pickles).
Alexis and I each got a bowl of lettuce and brought our own mustard to dip into it because we are sahhhh healthy.
Anyway, after our epic lunch we went to Krogers where I got insulted for those ten cans of pumpkin I bought the day before. It’s not my fault I kind of got addicted to this healthy pumpkin cookie dough and ate it for every meal. (Side note- You NEED to make it. Epic doesn’t even come close to describing it).
Anyway, I’m not sure how Alexis managed to conjure up a recipe today as part of our monthly round up with a different ingredient- This month, it’s lettuce!
Just kidding, it’s some beta carotene love.
I’ll be sharing an amazing, delicious and easy pumpkin English muffin recipe but before we get into that, let’s see what the crew are offering-
Lindsay shares this epic Pumpkin yogurt dip which is screaming for a spoon!
Alexis has me ballin’ with these Pumpkin Pie No-Bake Bites!
Sarah has my breakfast sweet tooth dancing with this delicious Pumpkin Breakfast Cookies!
Julia ignored Marie Antoinette and did not eat (or make) cake- She made this Paleo Pumpkin pie!
Kylie has my name written on her Pumpkin Oatmeal Pancakes!
Let’s talk microwave English muffins. Hands down, one of my most popular recipes EVER has been this 3-minute microwave English muffin. It’s been a quick and easy solution to an English muffin or something bread like. It’s been especially well appreciated by the Paleo and Grain-free community, along with those who follow a vegan lifestyle, thanks to the vegan option. With pumpkin season in full tow, I obviously had to give this recipe a seasonal twist and friends- I may have a new favorite!
This healthy 3-minute pumpkin English muffin is your answer to having a bread-like food in no time at all and using only four ingredients. It’s paleo, gluten-free and comes with a tested vegan version using a flax egg. The beauty of these muffins are that they are also freezer friendly. I love prepping a batch of 4 or 8 of these and then slicing them in half and freezing. Please note- Depending on your microwave you use, you may need to cook it slightly longer- You want the centre to be quite dense.
Cooking Hack! While these are amazing sliced in half and toasted, I love using a toaster oven to warm them up- They crisp beautifully and have the most AMAZING texture.
Make this healthy three minute, four ingredient pumpkin English muffin and never be worried of a bread craving hit you unexpectedly- You are SORTED.
Otherwise, you have lettuce leaves and mustard calling.
3 Minute Pumpkin English Muffin
Ingredients
- 2 tablespoon coconut flour sifted
- 1/4 teaspoon baking powder
- pinch sea salt
- pinch cinnamon
- 2 tablespoon canned pumpkin
- 1 large egg can sub for 1 egg white or 1 flax egg for vegan version
- 1/3 cup dairy free milk of choice
Instructions
For the microwave version
- In a mixing bowl, combine all the dry ingredients and mix well.
- In a separate bowl, combine the pumpkin, egg and milk and whisk well. Pour wet mixture into the dry mixture and ensure both are fully incorporated.
- Spray a cereal bowl with cooking spray and pour the batter into it. Microwave for at least 3 minutes, or until the centre comes out completely clean.
- Remove and let stand for 1 minute before slicing in half, toasting and topping.
For the oven version
- Bake at 350 degrees for 15 minutes, or until the centre comes out clean with a fork/toothpick.
Notes
These are perfect to be bulk cooked and frozen and simply thawed before consumption- It's best to slice in half before freezing. Adapted from Microwave English Muffin
What is your ideal muffin/bread vehicle?
Has the seasonal produce started dwindling where you are?
ooooh I love this! I always bring my own mustard. It’s sooooo much healthier. You gave me the biggest craving ever. I hope there is some lettuce left in the fridge….. but who am I kidding?
Haha, love it!
Love this. I made one of your English muffins last year and keep meaning to do it again! I need more pumpkin though, TJ hasn’t had any which is weird.
OH yes!!!!! with the chia egg! Thanks Meredith!
Must have missed something!? Is there a “Chia eggs”? Sorry, I’m really new at all these ingredients… 😉
Hi Barbi! Absolutely, you’ll be able to replace it for the flax egg 🙂
Wouldn’t want to risk dipping your lettuce in hi fat mustard by accident 😉
These look awesome, I miss things like English muffins and this looks fun to try!
These are soo good! 🙂
Of course the recipe ingredient this month would be pumpkin. I’m hoping next time they focus on apples. Maybe, just maybe….
These are a genius idea. I’m sure they’ll be a giant hit.
Haha thanks Meg!
why have i not made these???
You need to, it’s so good!
Dear Arman, these look wonderful and what an interesting idea to serve with a pumpkin yogurt sauce! I thought at first they were biscuits and gravy, and in a way it is..a tried and true healthier Arman version. Would love one this morning! Have a wonderful day my friend, Catherine
Thanks so much, Catherine 🙂
english muffins are my favorite way to eat bread, even the name is awesome! I love making your regular english muffin so now i have to try this version too, because pumpkin 🙂
Thanks so much, glad you like my old recipe 🙂
Such a unique pumpkin recipe- love that it’s microwaveable too. Excuse me while I go check out that pumpkin cookie dough recipe….
YESSS. It’s sooooo good!
I love English muffins! These sound amaziing1
Thanks so much 🙂
With all your pumpkin recipes, i think I’ll be turning orange soon. and i’m okay with that. 😉 YUM
Hahahahaha even in my naturally tanned state, the beta carotene is coming through!!!!
I hope that mustard was low-cal and your lettuce organic, otherwise EW. I probably would’ve dipped mine in all-natural spring water just to be safe. No use risking unnecessary calories.
I’m feeling pretty sarcastic this morning, so excuse the sass 😉
My favorite bread is usually whatever’s in front of me. I do love a good English muffin though. I’ve never tried one in the microwave, so these look so good and I love the pumpkin muffin idea!
Shoosh, you just wait for the bottled water recipe- you’ll never eat cheese again.
You know what’s funny? We’ve been chowing down on pumpkin english muffins all last weekend, and it made me realize that it’s been way too long since I’ve made English muffins. I clearly need to step up my game…although I will never be able to step it up to your level with 3-minute ease. Insanity I say! Awesome insanity!
Cheers, mate! I’ll pidgeon mail some of these beauties to you!
Yay for pumpkin and fall!! These recipes all look amazing!!! 🙂
Thanks! 😀
Sometimes you remind me why I always need you in my life. Was about to bake a giant batch of english muffins this weekend and then thought WHY WOULDNT THEY BE PUMPKIN.. and faster.. thanks to you! I weirdly end up eating toasted english mufffs with nut butter for dessert (second breakfast) all the time. And I plan on having a can of pumpkin open for the next 12 months, so any and every of these recipes will be clutch.
Did you go to chickpea or whatever the mediterranean chipotle thing is!? or Roti.. or something like that because 1) it was probably better than the Pita Grill HAHAHA and 2) mediterranean really rivals mexican for me =l
omg I have envy of whatever lunch you posted recently…truth .
I wish you lived closer so you could teach me your few-ingredient//microwave//3-minute//no bake ways! I’m all about this healthy English muffin idea, and that spread on top probably makes the whole thing taste like heeeeeaven! Bring on the beta carotene!
Cheers, Julia! I might come to LA/San Fran in November- I’ll bring a microwave too!