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 need to make this right away! 😛
I’ve noticed that you like to use spelt flour in a lot of your recipes, Katie, is it because of nutritional value or taste or ? 😀
It’s the taste. I think it has a lighter, less “doughy” taste than whole-wheat pastry flour or white whole wheat.
A new fall flavored breakfast!!!! Yess! And I love the fork 🙂
First off! LOVE THAT FORK! Secondly that muffin looks incredible!
yum!!
I will need to double the recipe for sure…I am not one to put in “effort” for only one serving, haha! 🙂
By far one of the best single-serving recipes- you know how much i adore muffins, and chocolate chip is THE BEST hands down. oh this would be great to test out with gluten free flour- i’ll have to try that!
xoxo <3
yes, that fork is FABULOUS. Love the single serving recipes. I love this one even more because I have some pumpkin sitting in my fridge. YES! 🙂 Your pictures (and recipes) amaze me every day.
Yum! I had some chocolate chip pumpkin bread last year and now I really need to make one of these.
I love that your recipe is for one serving/muffin!
I love all your pumpking recipes!! I love this one is single serving, otherwise i know I would eat too much!! Your pictures continue to amaze me.
Wow…love pumpkin and chocolate together. This looks so good!