Dark-Chocolate Pumpkin Muffin for One

 

For this blog, the months of October and November will be blowing up with pumpkin baked goods. We’re talking several a week. Since most people are a little pumpkin crazy this time of year, I imagine most won’t mind.

And in regards to being pumpkin crazed, I am no exception

In the past, I’ve posted recipes for chocolate-pumpkin oat cake, mini pumpkin muffins, and even pumpkin-based brownies. If it’s baked and has pumpkin, it’s probably been posted already.

But this recipe, which I also featured in June–yes, I’m an eat-pumpkin-goodies-in-June kind of fanatic–is better this time. The ingredients work better together, I think. And it’s a bit bigger, too. More pumpkin to love…

Ingredients

  • 4 T flour (white whole wheat or spelt)
  • 2.5 T canned pumpkin
  • dash of cinnamon, pumpkin pie spice, baking powder
  • 2 t stevia
  • splash of vanilla
  • 2 T nondairy milk
  • 1/2 T or more chocolate chips

Directions

-Preheat oven to 350 degrees. Lightly grease a muffin slot or silicone cup. Set aside.

-In a small bowl, combine all dry ingredients; then mix in the remaining wet ones. Fold in chips last.

-Transfer to prepared dish. Bake for about 10 minutes.

Alternatively, you can microwave this for 1-1:30 minutes. This is sort of a fun trick, but I find that microwaving any baked good makes it less moist.

 

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4 thoughts on “Dark-Chocolate Pumpkin Muffin for One

  1. Pingback: Baked Oatmeal (Pumpkin Spice Version) | Collegiate Culinaire

  2. Pingback: Pumpkin Spice French Toast | Collegiate Culinaire

  3. Pingback: Pumpkin Bread Donuts | Collegiate Culinaire

  4. Pingback: Pumpkin French Toast Bake | Collegiate Culinaire

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