Single-Serving Pumpkin Muffin (whole wheat, fat free, vegan!)

Posted by:Lindsay S. Nixon Category: Recipe

You know how much I love my single servings (because I cannot be trusted with an entire pan of brownies or a dozen muffins).

Yesterday I was drying - dying - for a pumpkin muffin so I decided to play around and see if I could make a single-serving.

After I'd made one (and, ugh, then another) Scott scolded me saying "why do you only make one?!" I think you just answered your own question, m'dear.

So without further ado (send thank you notes to lindsay-at-happyherbivore.com) lol.

Lindsay S. Nixon

Hi I'm Lindsay also known as the Happy Herbivore.
I've dedicated myself helping folks lose weight on a vegan diet. I been blogging since 2006, written 6 books, and started a business called Meal Mentor.

Recipe:Single-Serving Pumpkin Muffin

Picture of Single-Serving Pumpkin Muffin

Prep time: 5 min | Cook time: 18 min | Total: 23 min | 1 servings

Description

Get the taste of fall--without having to bake an entire batch.

Ingredients

¼ tsp baking powder
½ tsp pumpkin pie spice
2 tbsp canned pure pumpkin
1 tbsp pure maple syrup
1 tbsp brown sugar
1 tbsp nondairy milk
3 tbsp white whole wheat flour

Instructions

Preheat oven or toaster oven to 350F. Grease a single muffin cup or place a paper liner in a metal measuring cup. In a small bowl, whisk dry ingredients together (flour, baking powder, pumpkin pie spice) then add remaining wet ingredients.

Stir until combined, adding a little extra nondairy milk if necessary. Gently spoon into muffin cup and bake 15-18 minutes, until firm to the touch and a toothpick inserted in the center comes out clean.

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