Single-serving Pumpkin Muffin

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Single-serving Pumpkin Muffin

Prep Time5

Cook Time25

Course: Breakfast, Dessert, Snack

Keyword: easy recipes, fall baking, gluten-free, low sugar, mini-batch, muffin, plant-based, pumpkin, pumpkin bread, pumpkin muffin, single-serving, small-batch, vegan

Servings: muffin

Calories: 223kcal

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.

Nutrition