These Paleo pumpkin english muffins are an easy, grain-, gluten-, and dairy-free option for breakfast. Perfect when toasted, via our friends at Running to the Kitchen!
A couple of years ago I went through a Paleo phase and when you take away my bread-like carbs for breakfast I either a. get incredibly bitchy or b. persevere and find a way around it. Option "a" lasted for about 2 weeks before option "b" kicked in with this Paleo english muffins recipe.
I literally lived off those things for months on end. I was going to Trader Joe's solely to stock up on their awesome cashew flour (it's my favorite for Paleo baking, even better than almond flour I think) so much that my phone started to think it was "work" and would tell me the estimated time to 113 Mill Plain Rd. Danbury, CT (Trader Joe's address) every time I got in it.
I fell out of love with Paleo a few months later but we remained friends. Enough so that I decided a fall twist to the two-minute Paleo english muffins was in order this year.
Take a look at the easy how to video! You can subscribe to my YouTube channel for lots of easy how-to videos on some of my most popular recipes.
These Paleo pumpkin english muffins are a great way to use up that leftover pumpkin in the can that always seems to be hanging around after you've baked. With 2 tablespoons in this recipe, you can use up that leftover 1/2 cup or so pretty quickly. #operationsavethepumpkin
Delicious topping possibilities are pretty much endless. Apple butter is a recent favorite and goes so well with the pumpkin flavor in these english muffins (of course that kind of makes it un-paleo but, whatever). Cream cheese is another baller option especially if you jazzed it up with some cinnamon and honey…mmm. Again, not paleo but primal at least! Hey, you do you on the toppings, nut butter is always a solid choice and fits all paleo diet constraints. My choice would easily be cashew butter.
The toasting part is critical with these paleo pumpkin english muffins, don't skip it. It's definitely edible straight out of the microwave but toasting it is what gives that perfect crunchy bite and crispy edges just like a real english muffin. Like I showed in the original Paleo english muffin post, adding raisins is also a great option. Pumpkin and raisins would go really nicely together. Of course, now that I'm thinking about add-ins, a few mini chocolate chips wouldn't be the worst idea in the world either.
We all know that combination is a definite winner (this pumpkin banana chocolate chip bread and these pumpkin chocolate chip bars prove it!) and any day you can eat chocolate for breakfast has got to be a good one!
- 1/4 cup cashew flour or blanched almond flour
1 tablespoon coconut flour
1/4 teaspoon baking soda
1/4 teaspoon pumpkin pie spice (or a combination of cinnamon, ginger, and nutmeg)
Pinch kosher salt
2 tablespoons pumpkin puree
2 tablespoons unsweetened almond milk (or other nut milk)
- Combine the flours, baking soda, spices, and salt in a small bowl.
- Add the egg, pumpkin, and milk and stir until well combined.
- Grease a small ramekin with baking spray.
- Transfer batter into the ramekin, smooth the top and microwave for about 2 minutes (timing will vary by microwave) until puffed up and center is set.
- Remove from the ramekin, slice in half and toast.
- North American
- Total Time
- 1 minute, 59 seconds