1-Minute Low Carb Pumpkin Spice English Muffin

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/4 tsp Ginger, ground
  • 2 tbsp Pumpkin puree

• Refrigerated

  • 1 tbsp Almond milk, unsweetened
  • 1 Egg

• Baking & Spices

  • 2 tbsp Almond flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/4 tsp Nutmeg, ground
  • 1/8 tsp Salt

• Dairy

  • 1 tbsp Cashew butter

Found on sugarfreemom.com

Description

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

Directions

• 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 its done if not microwave for another 30 seconds. (Oven directions under Brendas notes above)
• Allow to cool slightly then remove and slice in half.
• Toast to your liking and enjoy with some butter!

Nutrition