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…
Oh wow, this looks amazing! I love that it’s one serving too!
Love the fork 🙂
Oh goodness, this is my kinda recipe girl!! My husband doesn’t like pumpkin (CRAZY, right?!), so whenever I want anything pumpkin, I end up making this huge batch of cookies, bread, muffins, whatever all for me. In some ways I don’t mind, but it’s probably not the best idea for me to be eating a whole batch of pumpkin muffins by myself in one day (because I probably would!). Needless to say, now I can have my pumpkin single-serving muffin when I get my cravings – thank you! 🙂
Mmm these look delicious! I’m in charge of making dessert for thanksgiving, however, the guests don’t like pumpkin or sweet potato (crazy right?). Do you have any suggestions on what to make? I want to show them how delicious vegan desserts can be!
My two “go to” desserts that I’d recommend above all others for parties would be the deep-dish cookie pie or the chocolate bar pie. Even people who don’t like “healthy” food like those :).
Love all pumpkin recipes (and your blog)! I just did a post about making your own pumpkin puree and recipes to use it in. Check it out!
-Julia
of http://www.hazelnutblog.com
YES is the answer. Yes I WOULD like a mountain of frosting on my cupcake please 🙂 I am going on a canned pumpkin buying spree this weekend and I can’t WAIT to make all your yummy looking pumpkin recipes!! 😀
I love pumpkin-y treats! Have you come up with a pumpkin smoothie yet? I keep trying to duplicate Jamba Juice’s Pumpkin Smash and so far, no luck. My non-dairy trick with theirs is to have them substitute frozen peaches for the frozen yogurt (and it’s yummy!) but when I’ve attempted it at home, it’s not sweet enough.
I have a pumpkin pie in a glass recipe… I think… ok, just searched. Apparently I don’t lol. I guess I’ll have to work on one!
That’s really cute. My brain works like that sometimes too! 🙂
This seriously looks amazing! Even for dessert 🙂
THANK YOU for making single serving desserts!!!! I’m so excited to try this! I’ve got some extra pumpkin at home!
Such a fun spoon!! And I am all over these single serving treats… Although I’d have to made 2 since I wouldn’t want to share with the hubs.
love your fork! adorable!