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…
M. Kawakami says
Oh man, this looks delicious! I know that subbing with almond flour can be a bit finicky in recipes, but do you think it would be possible here? I’m a big fan of experi-baking! What amount of almond flour would you recommend starting with?
Madalyn says
Oh my goodness, this was the perfect dessert. I was pleasantly surprised how easy everything was. And then it was absolutely delicious! I would not want to change a single thing about this.
Katie, I’m a big fan of your blog. I’ve been raving about you to my friends. I’m slowly trying out different recipes, and quickly turning my roommates into believers. 😉 Keep up the good work, please!
Amy says
Need your recipe book Katie!!! my printers getting tired!!!:-)
Evie says
Has anyone tried this with the gluten free flour combo? How did it work?
Katerina Seigel says
Hey girl! These look so perfect 🙂 Do you think I could just use this if I doubled it a million times to make a pumpkin cake? Just curious because I’ve tried it as a single cupcake and loved it! Thanks for everything, you’re incredible! <3
Nicole says
Saw this recipe and had to make it right away. HOLY MOLY. Used 1 packet stevia and almond milk. Baked for 10 minutes and got impatient and microwaved 20 seconds. IT WAS SO DELICIOUS and so light and simple too! I am so happy to discover this recipe.
DELICIOUS.
LORI HART says
I MADE THIS TONIGHT, BUT REPLACED THE CHOC. CHIPS WITH 1/2 TBS OF CHOPPED PECANS (LIKE CHIPS). FAVORITE VERSION FOR ME!
Harriet says
Your recipes all look great and healthier too.
Carrie says
Can I sub with almond, coconut or oat flour? It sounds delicious!
Anya says
Hi! The recipe looks delicious, is there anyway that you could post the converted version to make a whole pan of muffins?
maggie says
Made this recipe this morning! I was very hungry so doubled the recipe for a mega-muffin ??♀️ and added extra pumpkin spice and cinnamon. It turned out perfectly when microwaved for ~1 minute and 45 seconds. Thanks so much, Katie! Your recipes are always a delight— I love knowing I can always trust them to turn out deliciously!