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…
I was wondering if I could substitute banana for the pumpkin? I would love to have a recipe for a healthy banana muffin!!
Yes, definitely :). I have a post with a single-lady banana bread somewhere, but subbing the banana in this recipe would work too!
Katie, I just wanted to thank you for adding the carb amount for every recipe! I had emailed you previously asking about it 🙂 Also thank you in general for all of your great ideas! I am a fitness competitor and so often the people that compete get SO bored and miserable with their lack of options. I have been making your cupcakes and muffins and save my carb amount for those and those alone! You are helping me get through this (miserable for some but not me anymore) process!!
Aw you’re so welcome 🙂
Yummy! One might not be enough!
Hey Katie!
Have you tried using almond flour as a substitute for flour in this recipe? That is the gluten free flour I most commonly use and was just curious if you thought it would work. Thanks! I have been having a blast trying so many of your fun recipes! 🙂
CarylMay
This was fabulous!!! I just discovered your blog over the weekend and I really like the single serving recipes. I like to bake but wind up eating it too much of it myself. I will definitely be trying out some of your other recipes.
Heather
Hey Katie!
This looks super delicious! Im gonna make it this week(:
I have a couple questions though, where can you buy spelt flour? And also do you recommend whole spelt or white spelt flour?
Thanks! I lovvvvve your blog(:
So I just found your website and have tried two things and I’m hooked- but this recipe gave me some trouble! I used all the correct ingredients, using white flour and almond milk, and I ended up needed and extra seven minutes tacked on to the baking time and it came out more like a dough ball than a cupcake ): it didn’t rise at all either.
It was very delicious though! The flavor is great, I just don’t know where I went wrong with the texture.
I’m sorry 🙁
I don’t know either… it’s impossible to know what could’ve gone wrong since I wasn’t there to see. But I know it’s not a typo in the recipe, as others have made it with success. Maybe it’s just a difference in oven temps? Or altitudes? Sorry I can’t be more helpful!
Well, it won’t stop me from trying other recipes! (And probably trying this one again, since the dough ball was delicious!) Thank you (:
i made this last night and it was heaven in a cupcake!!! ahhhhh
I made the pumpkin one tonight & used Snickerdoodle dip for icing! It was sooooo yummy! Thank you do much for all your recipes! I’m making your Blondies this weekend <3
Just made one (well, two. Had to share with the darling BF) and…oh…my…(insert deity here)! So delicious! I changed some of the recipe according to what I had on hand to use up some extras from another recipe, and no, it wasn’t super healthy because I did use oil and evaporated milk and white flour, but oh the possibilities with this as just the first try! I’ll be septupling the batch tomorrow to make a whole tin of them for my mom’s birthday party. Maybe I will try wheat flour and almond milk next time to make it vegan for a friend. Wow, I wish it wasn’t nearly 10pm, I’d be baking away! Thanks for this awesome recipe, Katie!