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…
ahhh cant go wrong with pumpkin and chocolate!!!
and that fork is too cute! where did you get it? assuming you remember….
hahah I only eat with plastic forks or plain silverware. boo!!!!
World Market :). It was like $2!
So funny, I made pumpkin chocolate chip muffins this morning too! Love them topped with raw pumpkin sees which roast while baking and add an wonderful crunchy pop.
This looks delicious! Just the type of recipe I need to cheer me up today!
Yeah, that fork is pretty awesome. And thank YOU for the recipes-for-one. I bake so much that I end up with SO MUCH baking around my house. And because if it’s there, I’ll eat it, it can mean a bit of a gluttonous weekend for me. So recipes for one are welcomed!
Omg this looks absolutely delicious! And maybe without the frosting it’s suitable for breakfast?? I’m going to have to make it tomorrow so it’s going to have to be! I made one of your single lady cupcakes a few weeks ago and was in love- you are so talented creating these amazing recipes!
What a great idea to make just 1 muffin!! That way I can’t get carried away. I love it. Thanks so much, Katie!!
Putting this as #1 on my to-do list for Saturday (and Sunday and Monday, etc). Thank you!
Oh my word that looks amazing. Love the fork photo–adorable!!
I’m seriously loving the pumpkin recipes on here and I cannot wait to try them all once I can actually manage to find a can of pumpkin in the store. I would most definitely make some frosting to go with this muffin (perhaps some vegan cream cheese? yum!) 🙂
I <3 your fork. I was actually thinking 'what a cute utensil' when i read your little note!
BTW thanks for the recipe, I'm stoked to have a little serving cupcake just for me, that way I don't end up eating a whole pan!