Healthified Pumpkin Muffins

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: 

pumpkin chocolate chip muffin

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