Ever crave just one perfect, warm muffin without committing to a whole batch? This single-serving recipe is your answer! The secret to its incredible texture and savory, nutty flavor is a surprising ingredient: pumpkin seed flour. Made from ground pepitas (the green, shell-free seeds you find in the store), this flour creates a uniquely satisfying, low-carb treat that’s perfect for a quick breakfast or snack. Forget the temptation of a dozen muffins on the counter—this one is all for you.
Ingredients
• 11g (about 1 large) egg white
• 6g (about 1.5 tsp) pumpkin seed flour, from ground pepitas
• 5g (about 1 tsp) mayonnaise
• 5g (about 1 tsp) coconut oil, melted
• 3g (about 1 tsp) granulated calorie-free sweetener
• 0.1g (a pinch) baking powder
• 4g (about 1 tsp) European-style butter, for serving
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a clean, small bowl, use a hand mixer or a whisk to beat the egg white until stiff peaks form. This is the key to a light and airy muffin.
3. In a separate bowl, stir together the pumpkin seed flour, mayonnaise, melted coconut oil, sweetener, and baking powder until well combined.
4. Gently fold the pumpkin seed mixture into the whipped egg white, being careful not to deflate the air you incorporated.
5. Pour the batter into a single silicone baking cup or a greased ramekin.
6. Bake for 15 minutes, or until the muffin is golden and a toothpick inserted into the center comes out clean.
7. Serve immediately with a pat of room-temperature butter melting on top.
Nutritional Information
• Yields: 1 muffin
• Calories: 150
• Fat: 17g
• Protein: 3g
• Net Carbs
Pro Tips
• Make your own pumpkin seed flour by pulsing raw, shelled pumpkin seeds (pepitas) in a clean coffee grinder or blender until a fine powder forms.
• Ensure your egg white is at room temperature before whipping; it will achieve greater volume and create a fluffier muffin.
• For a flavor variation, add a dash of cinnamon or a drop of vanilla extract to the batter.
• This recipe can be made in a microwave for a super-fast treat. Cook on high in a microwave-safe mug for 60-90 seconds.
FAQ
Q: What does a pumpkin seed flour muffin taste like
A: This muffin has a unique savory and nutty flavor from the ground pepitas. It’s not a sweet, cake-like muffin but rather a satisfying, rich treat with a light and airy texture, perfect with a pat of butter.
Q: Can I make this single serving muffin in the microwave
A: Yes, for an even faster treat, you can make this muffin in the microwave. Pour the batter into a microwave-safe mug and cook on high for 60 to 90 seconds until cooked through.
Q: Is this pumpkin seed muffin recipe keto-friendly
A: Absolutely. With ingredients like pumpkin seed flour, a calorie-free sweetener, and a very low net carb count, this single-serving muffin is a perfect keto-friendly and low-carb option for a quick breakfast or snack.
Q: How do I make pumpkin seed flour at home
A: Making your own pumpkin seed flour is easy. Simply place raw, shelled pumpkin seeds (also known as pepitas) into a clean coffee grinder or a high-powered blender and pulse until a fine, flour-like powder forms.
