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…
It’s official. I need to go buy a can of pumpkin.
And a bag of dark chocolate chips.
And the ingredients to make that frosting
And a can of pumpkin 😉
This looks SO GOOD! I have some leftover pumpkin in the fridge, and this will be the perfect way to use it up! Also, my husband doesn’t like pumpkin, so it’s great to be able to make a single serving. Thanks for the recipe!
I don’t why I didn’t find your blog earlier. I LOVE it!
I love this recipe! I can not wait to go to the store to buy some canned pumpkin to make this right away. 😀
this looks SO GOOD. i will have to make this.. and maybe one each of all your other single-lady cupcakes! thanks so much 🙂
Enjoying one of these muffins – topped with Cacao Bliss – right now. SO good! I can’t wait to try out all of your other single-serving muffins :).
Ok, your idea to top it with cacao bliss? Definitely beats my idea to cover it in vanilla frosting. Chocolate > vanilla always!
I made this last night and loved it! I did it without the frosting and still thought it was awesome and the perfect dessert… just sweet enough. I think I want to try it with butterscotch chips next time. I love pumpkin and butterscotch together. Thanks!
Katie – I voted for you on food buzz yesterday when I saw you nominated 🙂 Also, I just want to thank you for the single lady servings. I came home last night from a long day of work and school. I wanted something sweet, but it was too late to make a full batch of baked goods. Made this muffin and it hit the spot! Genius! Good luck with Food Buzz!
Aww Stephanie, thank you SO much!!
Well answering to the previous post, I’ve been having trouble seeing your facebook stories in my news feed :l
🙁
Thanks for letting me know. Apparently it is an issue for everyone… I’m trying to fix it, but I’m not sure if what I did worked. If you happen to notice that it’s fixed sometime in the next week, I’d be so grateful if you let me know when you see my feed again! 🙂 I wish I were more tech-savvy!
That fork is the first thing I noticed! LOL I so want one!! 🙂
You are genius I tell you!! Never in my life has a seen so many fantastic single serve desserts. Best idea ever!!!
Congrats on the nomination, you deserve it!!!