Low Carb Pumpkin English Muffins with Maple Cream Cheese

 

After a few failed attempts at toppings I finally got these low-carb Pumpkin English Muffins the way I want them. I experimented with different sweeteners. They turn out drier with Lakanto Maple Syrup. They are more moist when using a pump of Sugar Free DaVinci Vanilla Coffee Syrup.

As pictured here these Pumpkin English Muffins are topped with Maple Cream Cheese a dash of cinnamon, and Low Karb Keto Nut Granola. I like to eat mine with a fork and add some maple syrup to the top. If you prefer less sweet; these can easily be toasted and eaten as is, while you are headed out the door on a busy morning.

I also found it easier to lightly oil my container and place the batter in both sides and microwave open face. When microwaving with the container closed some of the batter tried to climb out the sides. You can easily eat the whole thing as one serving; or if you want to share, dividing the batter makes two english muffins that can be sliced in half and toasted.

Pumpkin English Muffin Ingredients:
3 Tbsp. cashew butter
1 Tbsp. pumpkin puree
1 egg
1/2 tsp. baking powder
1/2 tsp. pumpkin spice
1 Tbsp. sugar free maple syrup

Directions:
Combine all ingredients together.
Microwave in an english muffin container for 1 min. 30 seconds.
Slice in half and toast.

Maple Cream Cheese Spread Ingredients:
2 oz. softened cream cheese
1.5 tsp. sugar free maple syrup

Directions:
Combine cream cheese and maple syrup.
Spread on top of toasted english muffin.