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3.93 from 14 votes

1-Minute Low Carb Pumpkin Spice English Muffin

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 2
Calories 134kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 1 tablespoon cashew butter
  • 2 tablespoon pumpkin puree not pie filling
  • 1 egg beaten
  • 1 tablespoon unsweetened almond milk
  • 2 tablespoon almond flour I used Bobs Red Mill
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • optional: ¼ teaspoon 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