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! 

Healthy TWO minute Pumpkin English Muffin- Filling, dense and LOADED with pumpkin flavor, never go store bought again and using just 5 ingredients- Oven option too! {vegan, gluten free, paleo recipe}- thebigmansworld.com

 

“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). 

3 Minute Pumpkin English Muffin which only needs FOUR ingredients! Dense and delicious, these clock in less than 100 calories and are the best bread alternative! {paleo, grain-free, gluten-free + vegan option} -thebigmansworld.com

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- 

3 Minute Pumpkin English Muffin which only needs FOUR ingredients! Dense and delicious, these clock in less than 100 calories and are the best bread alternative! {paleo, grain-free, gluten-free + vegan option} -thebigmansworld.com

Lindsay shares this epic Pumpkin yogurt dip which is screaming for a spoon! 

Pumpkin Yogurt Dip 2

Alexis has me ballin’ with these Pumpkin Pie No-Bake Bites!

Pumpkin-Protein-Bites

Sarah has my breakfast sweet tooth dancing with this delicious Pumpkin Breakfast Cookies! 

Pumpkin Breakfast Cookies

Julia ignored Marie Antoinette and did not eat (or make) cake- She made this Paleo Pumpkin pie!

paleo_pumpkin_pie

Kylie has my name written on her Pumpkin Oatmeal Pancakes! 

pumpkin pancakes for one-5

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! 

3 Minute Pumpkin English Muffin which only needs FOUR ingredients! Dense and delicious, these clock in less than 100 calories and are the best bread alternative! {paleo, grain-free, gluten-free + vegan option} -thebigmansworld.com

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.

3 Minute Pumpkin English Muffin which only needs FOUR ingredients! Dense and delicious, these clock in less than 100 calories and are the best bread alternative! {paleo, grain-free, gluten-free + vegan option} -thebigmansworld.com

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

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!
5 from 1 vote
Print Rate
Servings: 1
Author: Arman @ thebigmansworld

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

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.
Adapted from Microwave English Muffin
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Healthy TWO minute Pumpkin English Muffin- Filling, dense and LOADED with pumpkin flavor, never go store bought again and using just 5 ingredients- Oven option too! {vegan, gluten free, paleo recipe}- thebigmansworld.com

What is your ideal muffin/bread vehicle?

Has the seasonal produce started dwindling where you are? 

 

Free email series!
5 SECRETS TO FOOLPROOF HEALTHY DESSERTS...

My secret tips and tricks to DELICIOUS healthy desserts that DON'T taste healthy!

    We won't send you spam.

    The Big Man’s World ® Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. Read my disclosure and copyright policy. This post may contain affiliate links.

    Categories:

    food Gluten Free Paleo recipe recipe roundup Vegan Recipes

    YOU MAY ALSO LIKE

    Comments

    93 thoughts on “3 Minute Pumpkin English Muffins (Paleo, Vegan, Gluten Free)

    1. This might have to be my dinner tonight. Husband is gone, which means I get to eat all my “weird” stuff whenever I want! 😉

    2. As much as I love cookies for breakfast, I could easily live off of a big warm english muffin smothered in almond butter for the rest of my life. That coupled with the fact that these take 3 minutes and are actually healthy makes this recipe a dream come true. Thank you for your impressive wizadry, Gandolph! <I know Lord of the Rings…does that count? 😉

    3. Nobody wants to eat pumpkin for all their meals … said no one ever. Hi, beta carotene tan – I’ve been working on mine for weeks already.
      If that’s possible this version looks even better than the original English muffin. How does the vegan version vary in height/texture to the one using eggs? Because that cut open in the pictures looks amazing and I guess it’s the egg version?

    4. You had me at pumpkin. I haven’t had English muffins in forever and these look amazing! Could you also bake them? Oh and I’ve been insulted for buying too many sweet potatoes, too much peanut butter, too much almond butter and TOO MUCH KALE. I am seriously the queen of hogging all of something in the kitchen!

    5. in France we have no canned pumpkin . Could you tell me what cooked pumpkin amount I should use to achieve this recipe that makes me really want ? I’ll cook myself pumpkin. thank you in advance!

    6. Ok these are just so simple and that flavor sounds amazing. Loving this ingredient list. I just made something similar with cranberries baked in that I hope to publish soon… but these photos are stunning. I’m going to have to take some lessons from you Arman. These look fantastic

    7. hey, this may sound stupid if i’ve missed something..but isnt there just as much pumpkin in the ‘original’ one?? or have i read something wrong?? xx (ps im still making them anyway hahaa)

    8. I was so excited to try your tested version that’s egg free, I followed your recipe exactly an after 5 minutes of nuking in my high powered microwave, I have a gooey flop. 🙁

      Did you actually try this with your egg free version?

        1. Yes, followed it exactly. I was super excited about this one, even the edges that looked completely cooked mushed back in when i tried to remove it such a bummer

    9. Hi, Im not native english speaker, so….what is mean that T in recipe? Like 2 Tablespoons, cups..or what? Than you very much..:)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating