Menu Monday: Microwave Pumpkin Muffin

GOOD news Fall fans! Pumpkins are full of disease fighting antioxidants, fiber that helps with digestion, iron that can help prevent illness and potassium which aids in a healthy blood pressure.

The BETTER news is that it is the season of the pumpkin-themed holiday. Perhaps more importantly though, seasons and holidays are among a few reminders to change things up, and our breakfast routine can often use a little switcheroo. Don’t be fooled though; a healthy and delicious breakfast treat does not have to be complicated.

The BEST news is that there is a recipe just in time for the holiday and fall weather, and it is sure to leave you and your family excited about this breakfast treat!

 

Microwave Pumpkin Muffin

 

  • Serving size: 1 muffin
  • Calories: 160
  • Carbs: 16g
  • Protein: 9g
  • Fat: 6g
  • Sugar: 2g

 

Ingredients

  • 1 large egg
  • ¼ cup steel cut quick oats
  • 2 tbsp canned pumpkin puree
  • 1 tbsp unsweetened almond or coconut milk (optional)
  • 2 tsp stevia
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp vanilla extract
  • Optional: ½ tsp-1 tsp of Pumpkin spice

 

Directions

  • In a large coffee mug, whip together the egg, pumpkin puree, stevia, cinnamon, nutmeg and vanilla.
  • Add and mix in oats.
  • Pour in almond or coconut milk for desired consistency.
  • Place mug in the microwave and heat on high for about 60 seconds.
  • Keep a close eye as the muffin rises.
  • Remove from microwave and test to see if the muffin top is firm. IF not, microwave for additional 15 seconds or until top is firm.
  • Let set until cool.
  • Flip mug over onto a flat plate to empty the muffin.

 

 

TIP: Make it fun for the kids and see who can decorate their muffin so that it looks like a spooky pumpkin ready for HALLOWEEN!

 

 

 


 

Click HERE to learn more about the Wellview services available to you. We can’t wait to work with you!

 

– CASEY EDMONDS, CHWC, CPT, CMS

Health Advisor  |