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…
What a fun recipe. Love your single serving ideas. And the frosting, that’s all my eyeballs really ‘see’…I love frosting so much 🙂 And pretty fork, too!
I just made this and YUM! 😀 I was too lazy to bake it so I just microwaved the batter for 1 minute. Mmmm. It was a little bit gummy because I didn’t use any oil and also possibly because I microwaved it but I expected as much from a fat free muffin. It was delicious though! I think I’m gonna try the blueberry one tomorrow 😀
No way! I cannot believe you mastered a single-serve cupcake! This has made my day! 😀
THIS IS AMAZING. I want to make one NOW!
I wish we were neighbors.
So….its 10PM here and I just pulled a (double batch!) recipe out of the oven…..I topped some vanilla yogurt, cinnamon and maple syrup with a crumbled muffin…delish! Although I had to add a LOT more liquids than you did??? My batter was not very moist…any reasons why? I used coconut + wheat flours…hmm
It’s the coconut flour. Coconut flour soaks up liquid like a sponge, thanks to all its fiber.
Yumm! I love how you take cover to protect your muffin 😉 I love your blog someone referred me here (and I forggot who now) because I just recently turned to a Gluten-free and Dairy-free diet because of health reasons…mainly tummy aches and am looking for good recipes! I love your blog
Aww, thank you so much!!!
Katie,
I come to your blog every day and I fascinated with all the recipes. I’m a college student with minimal time/baking ingredients and I just so happen to be in love with pumpkin so I was enthralled with this recipe. I just tried it out and I must say that I LOVE IT! It wasn’t an overly pumpkin taste (although I wouldn’t mind more) and it was a perfect little serving to satisfy my craving. Well done and keep up the awesome recipes. 🙂
I just love that fork.
Can I use oat flour in this? (Please say yes)
I’ve not tried it. If you do, I’d love to know how it turns out!
This looks amazing! I will be trying to find some pumpkin on the weekend in at the Canny store in Covent Garden 🙂 YAY! Also, I am going to make your fudge cake with my sister. Exciting stuff! THanks for the awesome recipes x