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!)
- 3Â 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
- 1/2Â tbsp or more chocolate chips
- sweetener, such as 1Â 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 reviewed this recipe on my blog 🙂
http://thelittleowlshop.blogspot.com/2012/09/not-so-single-lady-cupcakes.html
Only I changed them to not so single cupcakes and made a bunch of mini ones 😀 Hope you like!
I added a couple tablespoons of oats and a bit more milk to make in more hearty and ate it for breakfast. It was quite delicious!
I just made this in the microwave and yummmmmmmm! I ommitted the chocolate chips and used brown sugar. One minute in the microwave and enjoy! Made for a nice sweet snack.
OMG! Katieeee! I just made this with sweetpotato and you are the best! I love you, love you, love you all the way from Mexico City!
I just LOVE your blog really I am really greatefull to have come across it one day. I sincerely wish God sends many blessings your way. Thank you very much! 🙂
Do you have a recipe for a large batch of these??
Do you have a recommendation on how to store these. I made two of them and want to enjoy them for Breakfast through out the week. Will they hold up in the refrigerator or freezer? Thanks! You are my go to dessert blog FYI
Yes, either works!
I made this in the microwave, with gluten free oat flour, and without the chocolate chips b/c I didn’t have any, and it turned out amazing! It tasted like a mix of gingerbread and pumpkin cake, which wasn’t what I was going for, but it hits the spot for a yummy holiday dessert.
My tweaked recipe: calling it Pumpkin Spice Microwave Cake (Gluten free and Vegan)
3 Tbsp oat flour
1 Tbsp canned pumpkin
Dash of cinnamon and pumpkin pie spice (I recommend a heavy hand so it won’t taste bland)
1 tsp baking powder
1 small pinch salt
1/2 Tbsp sugar
1 Tbsp + 1 tsp milk (I used unsweetened rice milk)
1/2 tsp vanilla extract
Mix dry and wet ingredients separately, then quickly combine them in a microwave safe bowl. Place in microwave quickly, I find oat flour to get more gummy and less light and fluffy like wheat flour the longer it is wet.
Microwave for 45 seconds in a bowl. Do not use a mug or cup, the more surface area the better.
When you take it out of the microwave quickly poke some holes in it to let out the steam. The trapped steam will keep cooking it, making it gummy.
Mhmmm, my mom and I were looking for sOmething to do with our extra pumpkin after making pumpkin shake… Looks like we found it!
Hey katie, i am trying this for the second time today because the first time the muffin was too dense (like dough). The things I did diffrently was using a double batch and 2% milk instead of almond milk. Now I am trying the recipe without doubling and without the chocolate chips and using a dutch thing called selfrisingflour (wich normally makes baked goods extra fluffy combined with bakingpowder) to see if it was a moisture problem. Now the muffins have been in the oven for 30 min and are just about done. Still not risen to the amount I would expect. What would you say the amount of rising should be compared to the batter? Should it double or triple?
I love the fork! =D