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…
Sounds yummy. Thanks x 3.
Thank you so much for this wonderful recipe! I follow the BFC diet and used almond flour, almond milk, and stevia. I also replaced the pumpkin with pear puree since I had some of my 6 month old’s on hand 🙂 Put it in a small coffee cup and microwaved for 1 minute 30 seconds and it was delish!!
Hi Katie! I have a quick question…I just made this delicious pumpking muffin however my muffin came out extremely gummy! any thoughts on why? I used all-purpose flour and whole milk!
Hi Veronica,
I’m sorry to say I don’t know why… except that I’ve never cooked with whole milk so I have absolutely no idea how it affects the results.
I want want want want this now. Katie, you are so unbelievably talented and I always, I repeat, ALWAYS drool over all your recipes. You make life and food so much tastier!
– Katie at http://www.ohshineon.com
I often make single-serve desserts for the kiddos and me… but of course I have to up the quantities. 🙂 I basically tripled the recipe with a few tweaks and it was REALLY good. Here’s what I did:
9T flour (part white wheat, part brown rice)
3T canned pumpkin
pinch pumpkin pie spice
1/2t baking powder
dash salt
2T dk choc chips
2T rapadura
1 egg
splash vanilla extract
Mixed it altogether and nuked in microwave for almost 2 minutes; topped with a few more choc chips. Didn’t use frosting or anything else – the chocolate was enough!
I made this earlier this week and it might be one of the tastiest muffins I’ve ever had! It was so delicious and paired perfect with my morning cup of jo’ and some greek yogurt. Thanks for sharing, Katie. You’re super great.
Katie at http://www.ohshineon.com
Hi Katie! A friend just referred me to your site and I’ve been exploring and testing ever since. Thanks for all your time and effort in creating these tasty dishes, especially the one-serving portions…what a GREAT idea! I just made this pumpkin muffin, sprayed the inside of a coffee mug, but dropped a cupcake liner in the bottom, and it turned out splendidly! And, I used a buckwheat/rice combo. SO good! Can’t wait to try the pancakes 🙂
Hi, How long do we need to microwave?
It really depends on the microwave as to how long it takes, so you’ll have to experiment.
I LVOE YOUR BLOG:)
Hey can you use coconut flour? Would it still be 3T? Thanks:)
Aww thanks!
As I said in my other comment, I wouldn’t recommend using just coconut flour… unless you don’t care if it’s crumbly lol.
I had a little extra pumpkin that I didn’t want to waste, so I made one of your muffins. Delicious! I microwaved it for 1 min 15 sec and then let sit for about a minute. As with all microwaved baked goods, it was a bit rubbery, but not too much to eat and heartily enjoy. 🙂
Thanks for the great recipe!
Just tried this…and it was AMAZING! I love eating (and being!) healthy and this totally makes me want to try all of your other single lady cupcakes. THANK YOU!