Pumpkin Spice English Muffin
Serves: 1
Happy Monday! I hope you had a great weekend!! I did LOTS of baking this weekend!!!! There are some very delicious recipes just waiting to be shared with you! But before we get to those, I have to share this recipe for Pumpkin Spice English Muffins! This recipe came about because I was seeing everyone on IG enjoying Thomas’s Pumpkin Spice English Muffins and I can’t have them (they have wheat in them). So after a few weeks of being jealous of everyone, I decided I needed to make my own version! I don’t actually know what Thomas’s tastes like, but these turned out amazing!! And the nutrition is much better too! I hope you enjoy them! Have a great Monday!
Fit Ingredients
- 2 tbs (14g) almond flour
- 2 tbs (13g) ground flax
- 1/2 tsp pumpkin pie spice
- 2 tbs (30g) pure pumpkin
- 3 tbs egg whites (or 1 large egg)
- Sweetener, to taste
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- 4in ramekin
- non stick spray
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Directions
1. Pre heat your oven to 350 degrees.
2. Spray your ramekin with non stick spray.
3. Mix together all of your ingredients.
4. Pour batter into your ramekin.
5. Bake for 18-20 minutes.
Serve topped with cream cheese or greek yogurt…or ghee is amazing too!
These are the perfect breakfast recipe! They had all the fall flavors of pumpkin and spice….and everything nice! ? I toasted this up and slathered some cream cheese on it….and topped it with some extra cinnamon!
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Nutrition: (for entire recipe)
Calories: 178, Protein: 12.2g, Carbs: 10.6g, Fat: 11.7g (0.5g Saturated), Sodium: 88mg, Fiber: 7.4g*, Sugar: 2g, Net Carbs: 3.2g)
*7.4g of fiber in this! That’s a great way to start your day!
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*Have you remade a recipe to fit your nutritional needs?
*Have you tried the Thomas’s Pumpkin Spice English Muffin?
*What is your favorite English Muffin topping?
