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!”
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.
- 2 T coconut flour, sifted
- 1/4 tsp baking powder
- pinch sea salt
- pinch cinnamon
- 2 T 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
- 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.
- Bake at 350 degrees for 15 minutes, or until the centre comes out clean with a fork/toothpick.
- Please note the variation in microwave times- I tried using 2 different ones and mine only needed 3 minutes, but another needed close to 7 minutes.
- These are perfect to be bulk cooked and frozen and simply thawed before consumption- It's best to slice in half before freezing.
What is your ideal muffin/bread vehicle?
Has the seasonal produce started dwindling where you are?