Comments on: 1-Minute Low Carb Pumpkin Spice English Muffin

By: @WonkyPie

@WonkyPie — Fri, 13 Mar 2020 14:52:05 +0000

Hey Brenda! I feature this as a “best of” recipe here: https://wonkypie.com/best-low-carb-bread-recipes/ THANKS!

By: Karen Hill

Karen Hill — Thu, 14 Jun 2018 19:06:07 +0000

Can I substitute flax seed egg for real egg?

By: Brenda

Brenda — Sat, 28 Oct 2017 12:52:01 +0000

In reply to Jennifer. Yes it can be canned pumpkin at the store but be careful it isn't pumpkin pie filling which has a ton of sugar in it.

By: Jennifer

Jennifer — Fri, 27 Oct 2017 23:56:58 +0000

Hi. Could you tell me what pumpkin puree is? Is it not the canned pumpkin from the store? Thank you.

By: Brenda

Brenda — Sun, 22 Oct 2017 11:48:54 +0000

In reply to Susan. I'm so glad!

By: Susan

Susan — Sat, 21 Oct 2017 22:06:58 +0000

Can’t wait to make these. Your different English muffin recipes have filled all of my bread “needs” since going grain free, sugar free low carb. Thank you!!!

By: Brenda

Brenda — Mon, 27 Feb 2017 01:18:44 +0000

In reply to Nancy. Yes I think a GF blend would be fine.

By: Nancy

Nancy — Sun, 26 Feb 2017 22:49:38 +0000

Hi, I am allergic to coconut and almond flour. Do you think I could use a GF blend or tapioca flour instead? Many allergies here! Thanks

By: Sandy

Sandy — Wed, 08 Feb 2017 17:18:21 +0000

In reply to Andrea. I do not carve my pumpkin at Halloween, instead I draw on it and the day after Halloween I cut up seed and steam the Pumpkin, which btw I think is squash family so the thing going around FB is true but not new they put up inflamatory statements to attract readers. After steaming the pumpkin I scoop it off the peel with a metàl spoon the get out trusty Cuisinart and process til smooth. I freeze it in two cup size baggies and use all year to add in cookies pies and other recipes.

By: Leanna

Leanna — Sun, 01 Jan 2017 15:53:03 +0000

These were delicious! I doubled the recipe and cooked in my counter top convection oven. I also added just a few raisins the 2nd time I made these. Yum!

By: Bonnie

Bonnie — Thu, 17 Nov 2016 13:43:53 +0000

Can these or any of the English muffin recipes be frozen after baking in oven ?
I’d like to increase the recipe, bake & freeze for later use.

By: Brenda

Brenda — Wed, 12 Oct 2016 20:05:39 +0000

In reply to Pat. yes those will work

By: Pat

Pat — Wed, 12 Oct 2016 15:20:09 +0000

Can you use peanut butter or almond butter. I have both inhouse. Also, do you think coconut milk will work. Trying to use up what I have in stock. Thanks. Sounds yummy.

By: Andrea

Andrea — Thu, 29 Sep 2016 01:04:27 +0000

This look awesome! Thanks for adding oven directions… No microwave in my house. I’m trying these thus weekend. Have you seen the post going around fb book that all canned pumpkin you buy us actually butternut squash! Love it anyway but never knew!

By: Brenda

Brenda — Tue, 20 Sep 2016 10:46:40 +0000

In reply to Diane. It will be spongey once finished in microwave, let it cool, slice and toast.