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 made this recepie last night and the cupcakes were amazing, but I also made the icing and it was very liquidy and not light and fluffy like this one looks, any suggestions?
Just made this and it was extremely moist. I didn’t take it out of the ramekin and ate it striaght frm there using a fork.. it was delicious and definitely hit the spot! will make again! 🙂
Hmm I made this this morning and it was really yummy in flavor but didn’t rise AT ALL haha! It was more like a brick of dough and I mean literally it was sooo hard! But, surprisingly I really liked it but I just wanted your opinion of what I might have done wrong. I followed the recipe exactly do I don’t understand! Oh well haha thanks Katie! 🙂
Hi!
Im a huge fan and I Love, love, LOVE ur single lady recipes!!! I was just wondering if there was any way you could post the measurements for this recipe for 12/24 muffins?? I would love to bake them for parties!
It would be greatly appreciated!!!
Sorry, I’ve never tried it.
I was wondering if you could recommend/suggest how to make a single serving corn muffin? Is frozen corn also an option as well for your flourless cornbread?
I’m struggling with getting this muffin to rise. Baking powder is new too. Any thoughts?
I used all-purpose gluten-free flour.. and it turned out great! Thank you! 🙂
I recently bought soy flour and want to use it, but I am unsure of how it will turn out? Any tips? Would it work in this recipe or others?
Hi! I was wondering if you had a recipe that was not single serving for these. They look delicious!
Oh Katie! I love all of your recipes and even non recipe posts! Plus I love pumpkin…
Also,yes the fork is amazing! ( P.S. Sorry if my last comment was a bit harsh,the one about carob? I was just really excited to be able to see your blog) 🙂