Oh my goodness did I just recently test through a LOTS OF not successful grain-free pumpkin bread dishes! No matter what combo of almond flour, coconut flour, and ground chia I explore, I kept winding up with loaves of pumpkin bread that were on the mushy, nearly soaked side. Ick! Sorry, but not having it! No chance am I posting a recipe for a soaked blah pumpkin bread. Sooo, that leads me to this new fabulous spongy non-soggy recipe that requires a microwave below!
I had this sneaky suspicion that the microwave would be my golden ticket to a non-soggy, completely spongy pumpkin bread. And I was right, below is the finest grain-free, low carb pumpkin bread I have actually attempted!
Muffin in a Mug dishes have been hot for a couple of years now, and I figured it was lastly time I signed up with the microwaving muffin craze! If you don’t have a microwave (up till 2 weeks ago, I didn’t either) I can not truthfully suggest baking these, as I wasn’t as crazy about the outcomes when I baked these. The baked version turned out too wet, borderline soaked in my opinion. However if you are trying to find an old fashioned bake them in the oven, starchy gluten-free pumpkin muffin/cupcake (that utilizes wild rice flour or your favorite gluten-free flour mix) I will be posting a recipe for that a person soon too! It’s a recipe I created 7 years ago prior to I went grain-free, and now that I’m back to consuming grains once again, I have actually been enjoying the heck outta them too.
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- 1Tablespooncoconut flour
- 1Tablespoonoil *.
- 1 egg. pastured raised.
- 2 Tablespoons.pumpkin puree.
- 1 to 2 teaspoons.sweetener *.
- 1/8 teaspoon.baking soda.
- 1/4 teaspoon.pumpkin pie spice.
I personally like to spray olive oil into a mug prior to baking in it for easier removal after baking.
Mix all components together in a mug.
Microwave for 60 to 90 seconds, until done. In my microwave this muffin takes 90 seconds to cook perfectly.
Turn mug upside down to get rid of muffin, this permits excess steam to leave so the muffin does not get excessively damp on the sides, especially essential to me if you are consuming the muffin later on.
Optional: top the muffins with this.vegan, paleo coconut whip cream.
* Oil: any oil in liquid kind need to work! I like to use avocado oil.
* Sweetener: I evaluated this dish with granulated sweeteners and it worked great. This consists of coconut sugar, maple sugar,. lakanto. eyrhtritol and so on
- Estimated Nutrition Details from MyFitnessPal.
- ( data below does not include any added sweetener, as data will vary based on quantity & & kind of sweetener utilized).
- Calories: 315.
- Overall Fat: 26 grams.
- Total Carbs: 10 (will vary on sweetener utilized).
- Dietary Fiber: 5.
- Sugars: 2.
- Protein: 11 grams.
Article source: http://www.forestandfauna.com/low-carb-pumpkin-muffin-mug-paleo/