Easy English Muffin

SERVES: 1

SERVING SIZE: 1 muffin

COOK TIME: 5 Min

If you like munching on something with your morning coffee, then you're going to love this Easy English Muffin recipe. This English muffin recipe comes together in the microwave, in just a few minutes. The hardest part will be deciding what you'll smear on top!

What You'll Need

2 tablespoons almond flour plus extra for sprinkling
1/2 teaspoon baking powder
2 tablespoons canned pure pumpkin
1 tablespoon fat-free milk
1 egg
1/8 teaspoon ground cinnamon

What to Do

Coat a 3-inch-wide microwaveable bowl with cooking spray.
In a small bowl, combine almond flour and baking powder. Add pumpkin, milk, and egg; mix well. Stir in cinnamon. Pour mixture into prepared bowl.
Microwave 2 to 3 minutes, or until dry in center. Remove from bowl and sprinkle one side with extra almond flour. Let cool.
Slice muffin in half and toast to desired doneness.

Notes

To make this gluten-free, be sure you are using gluten-free baking powder.

Nutritional InformationShow More

Servings Per Recipe: 1

Amount Per Serving % Daily Value *
Calories 169
Calories from Fat 107
Total Fat 12g 18 %
Saturated Fat 2.1g 11 %
Trans Fat 0.0g 0 %
Protein 10g 20 %

Amount Per Serving % Daily Value *
Cholesterol 186mg 62 %
Sodium 395mg 16 %
Total Carbohydrates 4.5g 1 %
Dietary Fiber 2.5g 10 %
Sugars 2.5g 0 %

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CeeTee

May 16, 2019

i refuse to use a microwave, so is there an alternative?

Test Kitchen Team

May 17, 2019

Hi there. At this time the Test Kitchen does not have an alternative for this recipe. The batter is loose, so will run everywhere if you try and put it on a baking sheet. So, at the moment, the Test Kitchen has this as a microwave-only recipe.

Ros in the kitchen again

Sep 16, 2017

I have been gluten-free for 17 years. This recipe is going to be made by me hundreds of times. I just made it and it was WONDERFUL!!!! It is light, spongy and very tasty. I ate it this time with butter and jelly. Many people do not realize how hard it is for a person that's celiac to get a great breakfast muffin that is fast and easy to make. This was. Does it taste like a store bought english muffin...no. But it will work in place of it and in some cases it may even be better. I haven't tried making it with my regular gluten free flour, but I will. I would also suggest that SissieSass try it that way.

SissieSass

Jun 20, 2017

I want to try this recipe so much, but we cannot use almond flour in our home since my daughter is allergic. Do you have any idea what we could substitute for the almond flour so that we can try your muffins too? I think they sound so yummy and so much healthier since they use the pumpkin puree. I think I am going to have to stock up on that stuff since I keep finding recipes on here that call for it.

Test Kitchen Team

Jun 20, 2017

Hi there! The Test Kitchen says that you can substitute whole wheat flour or tapioca starch in this recipe, however this will change the provided Nutritional Information. Keep this in mind when determining if this recipe meets your diabetic-friendly diet. :) Enjoy!

RachelAnne

Feb 28, 2017

This is such a unique twist on an English muffin. Can't wait to try it!