The following recipe makes just one muffin.
So lock your doors.
And you might want to invest in some blackout curtains for the windows.
This muffin is not meant to be shared.
Side note: How fun is that fork?!
Pumpkin Chocolate-Chip Muffin
(can be gluten-free!)
- 3 tbsp flour (See directions below, for flour notes)
- 1 tbsp canned pumpkin (or sweet potato, applesauce, or even butternut squash, if you can’t find pumpkin)
- pinch cinnamon or pumpkin pie spice
- 1/4 tsp baking powder
- heaping 1/16 tsp salt
- 1/2 tbsp or more chocolate chips
- sweetener, such as 1 tbsp sugar or 1 packet stevia (If using liquid sweetener, cut back other liquid)
- 1 tbsp plus 1 tsp milk of choice (or sub half of this for oil, if you don’t like the taste of fat-free baked goods)
- 1/4 tsp pure vanilla extract
Directions: Preheat the oven to 330 degrees. (Alternatively, you can microwave these. Microwave times will vary, depending on your microwave’s wattage.) Mix the ingredients and pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 12-15ish minutes.
See the following for: Calories and Nutrition Facts.
Notes on flour: I especially like the single-lady cupcakes with spelt flour. But you can use ww pastry, an equal mix of buckwheat and brown rice flours (for gf option), white flour, etc.
Want some cupcake with your frosting?
Go ahead and pile on some healthy Vanilla-Fudge Frosting.
I promise I won’t stop you. I will, however, ask that you save me a piece. Forget what I said before about not sharing this muffin. Everyone knows sharing is caring.
Recommendation on how to use up your extra pumpkin:
I’m still obsessed with this breakfast: Pumpkin Cereal.
Mmmmm carbs…
Amazing. Just amazing. And I love that fork!!!!! Its gorgeous! 😀 Thanks Katie.
Yum! I’m not sure I’ll be able to stick to making just a single serving of these!
I’m not a fan of pumpkin, but that sure looks good! I’ll have to try it with applesauce or…sweet potatoes? do you mash them first?
Yes, definitely mash it first if you use sweet potato :).
It probably was a stupid question, but I never used sweet potato to bake, so I was just a wee bit curious about it 😀
Just perfect for fall and for ONE! No sharing 😉
I love single-serving recipes Katie. One of my biggest challenges with cooking anything is I don’t want to be eating the same thing all week long. Love single serve!!
yum…. seriously, you need to start writing your own cook book one of these days!! 🙂
Breakfast tomorrow? Dessert tonight? Afternoon snack?
Yes, please!!!
Yuuum!!! Gotta love single serving snacks! 😀
YES! Just what I have been craving for the past week! This recipe is calling my name 🙂 I might also try it with melted chocolate chips marbled throughout. And I second your love for carbs!
When I clicked on “vanilla-fudge frosting” I got coconut banana butter. Is the link going to the wrong page or is it me?
It’s the right page. Read the actual recipe 🙂
I must be really stupid because I’ve read the recipe and the banana butter recipe, and to my artist’s eye the frosting looks completely different. I’ll go back and reread a third time.
PS I see the name..but it looks completely different.
I’m really not sure what you want me to say. 😕
It’s the recipe I used.
Oh lol, I didn’t use the cinnamon!