Here’s the Christmas muffin me and my little pumpkin baked this year as a single-serving to share treat to practice baking and enjoy eating.
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To add a little Christmas flare, we topped our yummy, soft, muffin with crushed pecans and a sprinkle of candy cane (her fav winter treat). For that extra crunch we recommend sprinkling with some coarse sugar (turbinato sugar) as well.
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Your bakery-style pumpkin muffin will come out of the oven perfectly domed with a crusty muffin top and a soft decadent cake underneath.
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Pro-tip for a really dome-y muffin: Bake the first 5 minutes at 425F and then reduce the temperature to 350F.
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The closest thing to this muffin is a Starbucks pumpkin & pepita loaf slice. It has the exact same texture, somehow, with a fraction of added oil, sugar and calories. If you’re going for an exact replica, top your muffin with chopped pepitas (pumpkin seeds).
If you’re into the chocolate+pumpkin combo, fold in 1 tbsp chocolate chips in the batter. If you’re into the pumpkin+cheesecake vibe, add a dollop of cream cheese in the center of your muffin batter.
Both will be amazing!
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It’s best to enjoy straight out of the oven (after cooling of course, don’t burn your LO’s mouths, which unfortunately I may have done on a few occasions!) but it also will keep a few days totally moist and delish.
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Hope you give this recipe a try and let me know what you think!
Single-serving Pumpkin Muffin
Equipment
- Jumbo/regular muffin pan or ramekin
Ingredients
- 1/4 cup pumpkin puree (60 g) sub applesauce or mashed banana
- 1 tsp oil (5 g)
- 1 tbsp brown sugar (12 g) sub regular table sugar, maple syrup or other sweetener
- 1/4 cup flour (30 g) gf all purpose if desired
- 1/8 tsp baking soda or use total 1/2 tsp baking powder
- 1/8 tsp baking powder
- 1/4 tsp pumpkin pie spice or ground cinnamon + pinch of nutmeg, clove, ginger
- pinch of salt
- 2-3 tsp any milk/yogurt or water (10 g) I use unsweetened almond milk
Instructions
- Preheat oven to 350F and grease/line one jumbo muffin cavity (or two regular).
- In a small bowl blend pumpkin, oil, sugar.
- In a mug whisk together flour, baking soda, baking powder, spices, salt.
- Add dry into wet and combine via folding (don't overmix). If the batter seems too dry add 1 tsp water/milk at a time and mix. I used 2 tsp unsweetened almond milk.
- Transfer to muffin pan and (optional) sprinkle with any toppings. We used chopped pecans / crushed candy cane (I also like to add some coarse sugar).
- Bake 25 minutes or until the center is done, cool on a wire rack and enjoy!
Notes
- This muffin is as soft and yummy as they come but if you want an even richer tasting muffin, increase oil another tsp or so and reduce milk/yogurt by the same amount.
- You can make 2 snack sized muffins out of this recipe, just reduce baking time to 20 min or so.