Collegiate Culinaire: Dark Chocolate Chip Pumpkin Muffin for One
A not-so-guilty confession: I’ve been making one of these for dessert almost every night. I’m addicted to all things made by the wonderful Chocolate-Covered Katie, and this single-serving treat is heaven in a personal-sized pan.
Pumpkin Chocolate-Chip Muffin
(can be gluten-free!)
- 3 T flour (See directions below, for flour notes)
- 1 T 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 T or more chocolate chips
- sweetener, such as 1 T sugar or 1 packet stevia (If using liquid sweetener, cut back other liquid)
- 1 T plus 1 tsp nondairy milk (or part 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.) 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.
And here’s a picture of her version, which is far prettier than mine: