Low Carb Pumpkin Microwave Muffins are the perfect, hearty breakfast or snack and are packed with protein and fiber.
I have been making microwave muffins for awhile now and am always on the lookout for new ways to enjoy them, especially low carb versions since they can be a great replacement for a traditional muffin. Recently I have been experimenting with a pumpkin version since it is fall and the time of year for everything pumpkin. After some experimenting, I ended on this yummy version using a combination of coconut flour and golden flaxseed meal. You could use regular flaxseed meal, but the golden variety is less harsh and has a nuttier flavor in my opinion. Mix everything up in your mug and pop it in the microwave, that's it. For a delicious topping, mix some cream cheese with a no-calorie sweetener and a touch of milk for an instant cream cheese frosting to go on top.
Low Carb Pumpkin Microwave Muffin
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- 2 tbsp coconut flour
- 2 tbsp golden flaxseed meal
- 1/2 teaspoon baking powder
- 1 U Pinch of salt
- 1 U egg, beaten
- 1/4 cup canned pumpkin
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. cinnamon
- Stevia to taste
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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