Oct. 21, 2011
Single-Serving Pumpkin Muffin (whole wheat, fat free, vegan!)
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.
Prep time: | Cook time: | Total: | 1 servings
3 tbsp whole wheat flour (white)
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 plant-based milk
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 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.