It’s the last day of AUGUST!!! I do realize this and yet here I am posting my first pumpkin recipe of the season! I just could not wait! I knew once I had made my original English Muffin recipe that in the fall a pumpkin version was a must have! And you will not be sorry I posted it this early either.

It is every bit the flavors of fall as you can get. Cinnamon and other traditional spices of the season along with pure (not pie filling) pumpkin are what make for the coziest of breakfasts in this easy to make recipe.

Certainly it doesn’t look like much once popped out of the dish, but wait folks, just wait. All the magic happens once it’s toasted I promise you. And if you have tried my other English Muffin recipes then you know what I’m talking about. Worth it.

I’ve got a bunch of other pumpkin recipes up my sleeve but I can’t give them all out September so I will space them out for you as much as possible, but be warned, I love me some pumpkin and it’s hard to make anything without it this time of year for me!

Is there a pumpkin recipe you’d like me to adapt? Send me a message and I will gladly take on the challenge!

So hopefully all you die hard pumpkin fans like me will be happy about the first recipe I’m sharing of the pumpkin season.

Picky hubby loved it the first time I made it but I felt it didn’t have enough pumpkin flavor so I adjusted it slightly and it turned out even better. I’m pleased with the results and I would love to hear if you make any adaptions to it.

Brenda’s Notes:

• I used 7 ounce ramekins.
• If you have pumpkin spice then you can sub out all the spices I used and use an equal amount of that instead.
• You can sub out the milk for whatever you like.
• You can sub out the cashew butter for peanut butter, almond butter or even coconut butter.
• If you have a nut allergy try using sunflower seed meal instead of almond.
• You can bake this instead of use the microwave by placing in a preheated 350 degrees F oven for 20 minutes.

Check Out My Quick Video!

Check out my other Gluten Free, Grain Free & Low Carb English Muffin Recipes:

• Blueberry English Muffin Bread Loaf
• 2-Minute English Muffin
• 1-Minute Nut Free Cinnamon English Muffin
• Paleo English Muffins (made in the oven)

Print

1-Minute Low Carb Pumpkin Spice English Muffin

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 2

Calories 134kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 tbsp cashew butter
• 2 tbsp pumpkin puree not pie filling
• 1 egg beaten
• 1 tbsp unsweetened almond milk
• 2 tbsp almond flour I used Bobs Red Mill
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/4 tsp ground ginger
• optional: 1/4 tsp pumpkin spice liquid stevia

Instructions

• Stir together the cashew butter and pumpkin until combined well.
• Whisk in the egg and almond milk until combined.
• Add in all remaining ingredients and stir well.
• Grease 2 ramekins and evenly divide batter between them.
• Microwave one at a time for 1 minute. Check center with a toothpick. If it comes clean it's done if not microwave for another 30 seconds. (Oven directions under Brenda's notes above)
• Allow to cool slightly then remove and slice in half.
• Toast to your liking and enjoy with some butter!

Notes

Net Carbs: 4.4g
Weight Watchers Smart Points: 4

Nutrition

Serving: 1muffin | Calories: 134kcal | Carbohydrates: 6.5g | Protein: 6.1g | Fat: 9.5g | Saturated Fat: 1.5g | Cholesterol: 90mg | Sodium: 306mg | Fiber: 2.1g | Sugar: 1.4g

The post 1-Minute Low Carb Pumpkin Spice English Muffin appeared first on Sugar-Free Mom.

Keto English Muffin

If you’re following a keto diet and missing the comforting texture of traditional English muffins, this low-carb cinnamon English muffin is about to become a breakfast favorite!

It’s soft and fluffy inside, with plenty of little nooks and crannies to catch melted butter or your favorite sugar-free jam.

This quick, nut-free recipe is also grain-free and paleo-inspired, making it a delicious and satisfying way to enjoy a warm English muffin without all the carbs.

Keto Nut Free English Muffin

When your tree nut allergic child begs you to make something nut free, what do you do?

You get to work of course!

My most popular 2 Minute Low Carb English Muffin has gone viral and I’m thrilled!

But my little guy broke my heart when he asked when I would make a nut free version just for him! I’ve worked on this particular recipe a LOT to get just the right texture and to hear my youngest boy say he loved it.

Keto English Muffin Recipe

I had quite a few unsuccessful attempts and my little guy taste tested them all. He is also the greatest coconut detector of all, and truly hates the flavor of it.

Making low carb, gluten free AND tree nut free recipes is always a challenge.

These have absolutely NO coconut flavor in them at all. I promise!

My notes below on the printable recipe card will explain all the ways I changed this recipe around until I got the best version.

This recipe makes 2 English Muffins and one is plenty to satisfy bread cravings. Perfect for meal prep to make breakfast sandwich with egg, cheese, bacon or sausage.

Can I Bake this in a Toaster Oven?

Yes!

Bake it at 350°F (175°C):

1. Prepare the batter as written, melting the butter and coconut butter gently on the stovetop.
2. Divide between two greased, oven-safe 5-ounce ramekins, filling each halfway.
3. Place on a baking sheet and bake for 15–20 minutes.
4. Begin checking at 15 minutes. They’re done when the centers are set and a toothpick comes out clean.
5. Cool for about 5 minutes, remove, slice in half, and toast.

Can I Use Almond Flour Instead?

Yes, but almond flour cannot replace coconut flour in equal amounts.

Replace the 2 tablespoons of coconut flour with ½ cup of finely ground blanched almond flour.

Keep the remaining ingredients the same and cook until the center is completely set and a toothpick comes out clean. The texture may be slightly softer and moister, and the recipe will no longer be nut-free.

Hearing my youngest son tell me how much he loves these made all the work worth it! I hope you love it too!

Chef Notes

I’ve made this 3 different times with 3 different substitutions. The first time I made this I used 1 tbsp of ground flaxseed in place of 1 tbsp of coconut flour.

I enjoyed the taste of this option the best and it resembled “bread” best in texture. I decided to try hemp seeds as my second option, 1 tbsp in place of 1 tbsp of coconut flour in this recipe.

It was a bit too spongey for my taste, but it still held together and was tasty, I just didn’t prefer it over the flax.

The third time I made this I used what you see in the recipe below and what I feel is probably the best in texture. The 2 tbsp of coconut flour serves as the best keto bread like texture.

I had my youngest son who is the one who hates coconut try these each time I made them and said he could not taste any coconut flavor at all and really liked them, but we did not notice as strong a cinnamon flavor as we would like.

If you aren’t a fan of cinnamon you can eliminate it, but if you really like cinnamon I would suggest upping the amount to 1 1/2 tsp for a stronger cinnamon flavor.

I’ve also tried making this with a little sweetness to it, using 1/2 tsp of cinnamon flavored stevia. I did not like it sweet, just my preference, but you could always add it if you like.

My ramekins used here are 5 ounces each.

Check out my other keto English Muffin Recipes:

• 2 Minute Low Carb English Muffin (this has tree nuts in it and serves 1-2)
• Low Carb Paleo English muffins ( This serves 4-6 and has nuts in it)

Keto Low Carb Nut Free English Muffin

Print

1-Minute Low Carb Cinnamon English Muffin (Nut Free)

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 2

Calories 292kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 tbsp unsalted butter
• 2 tbsp coconut butter or almond butter if no nut allergies
• 2 tbsp heavy cream or unsweetened almond milk if no nut allergies
• 2 tbsp coconut flour
• 1/8 tsp salt
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 2 eggs beaten
• Optional: 1/4 tsp cinnamon liquid stevia or vanilla

Instructions

Microwave Instructions

• Melt the butter with coconut butter in a small microwaveable bowl. Stir until smooth.
• Stir in heavy cream.
• In another bowl whisk flour, salt, baking powder and cinnamon. Pour into the butter mixture and combine well.
• Stir in the beaten eggs.
• Grease 2 ramekins.
• Pour evenly, filling half of each ramekin.
• Microwave one at a time for 1 minute. If the center is not set, microwave another 30 seconds.
• Cool slightly then use a butter knife around the edges and carefully remove from ramekin and slice in half.
• Toast until golden brown or as desired.  

Oven Instructions

• Prepare the batter as written, melting the butter and coconut butter gently on the stovetop. Bake it at 350°F (175°C)
• Divide between two greased, oven-safe 5-ounce ramekins, filling each halfway.
• Place on a baking sheet and bake for 15–20 minutes.
• Begin checking at 15 minutes. They’re done when the centers are set and a toothpick comes out clean.
• Cool for about 5 minutes, remove, slice in half, and toast.

Storage

• Enjoy immediately or store in an airtight container in the fridge for up to 5 days. 

Notes

Net Carbs: 4g

Nutrition

Serving: 1Muffin | Calories: 292kcal | Carbohydrates: 9g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 199mg | Sodium: 285mg | Potassium: 186mg | Fiber: 5g | Sugar: 1g | Vitamin A: 635IU | Calcium: 102mg | Iron: 1.6mg

The post Low Carb Keto Nut Free Cinnamon English Muffin appeared first on Sugar-Free Mom.