So you’re either going to hate or love me for giving you a pumpkin recipe in August. But I figure it’s Friday and you don’t have much energy to put up a fight. Plus, it’s like 3 days until September when pumpkin is totally fair game. I’m just trying to get a head start so you’re ready whenever the pumpkin craving strikes.
And obviously I have to start things off with breakfast. This mighty little muffin takes 5 minutes to throw together and then it can bake in the oven when you’re taking your morning shower, walking the dog, hitting snooze, or doing morning yoga. Once it’s done you’ll let it chill for a few while you pour your coffee and make sure you have matching socks on and then fly out the door, breakfast in hand.
I’ve made a few of these single serving muffins before. Maybe you remember? If you don’t, let me introduce you to what they’re all about.
Not a dozen.
Perfect for breakfast.
Vegan + gluten-free!
Oh, and did I mention I also made a single serving recipe for pumpkin crumble to go on top? I think I forgot that part. But LOOK! Crumble for ONE!
This little sucker is filling! It’s dense and hearty and will keep you full all morning long. It’s supposed to be that way. We’re not trying to make light + fluffy, I’m going to serve these at Sunday brunch, muffins.
They’ve got a bit of doughy-ness to to them and I find them kind of addicting to eat. Stick them in the fridge and they almost turn a bit fudgy. I realize that sounds weird. If there was a better word to describe these other than “muffin” I would use it here.
How about I just give you the recipe and you call it, breakfast.
adapted from my single serving chocolate chip banana muffin
Single Serving Pumpkin Muffin gluten-free, vegan // yields 1 large muffin
for the muffin:
- 3 tablespoons pumpkin puree
- 1 tablespoon pure maple syrup
- 1/2 – 3/4 teaspoon pumpkin pie spice
- 1/8 teaspoon baking powder
- pinch of salt
- 3 tablespoons gluten-free oat flour
- 2 1/2 tablespoons gluten-free rolled oats
- 2 tablespoons almond meal
- 1 1/2 tablespoons chopped pecans
for the topping: [optional]
- 1 teaspoon softened unrefined coconut oil
- 1 teaspoon pumpkin puree
- 1 teaspoon pure maple syrup
- pinch of cinnamon
- tiny pinch salt
- 1 1/2 tablespoons gluten-free rolled oats
- 1/2 tablespoon gluten-free oat flour
Preheat your oven to 350* and grease a ramekin dish with softened coconut oil.
In a small mixing bowl stir the pumpkin, maple syrup, pumpkin spices, baking powder, and salt together until combined.
Add in the oat flour, oats, and almond meal and stir until combined. Stir in the pecans. The mixture will be very thick and resemble more of a dough than typical muffin batter. Scoop into the greased ramekin and lightly press down to flatten
In another small bowl mix together all topping ingredients until combined. Spread on top of the muffin with your fingers and lightly press down so it sticks.
Bake for 18-24 minutes until golden brown and the muffin is set [give the muffin a poke – not just the topping to test]. Let cool for about 10 minutes. Turn out from the ramekin and eat.
notes: If you don’t have pumpkin pie spice use: 1/4 teaspoon cinnamon, 1/8 teaspoon ginger, 1/16 nutmeg and allspice, and a tiny pinch of clove. I made this recipe about 6 times varying the oats to flour ratio each time. If this version comes out a bit too doughy for your liking add 1/2 tablespoon more oat flour + 1/2 tablespoon more oats next time and reduce the almond meal to 1T. If you want it chewier add 1 tablespoon more oats and cut the almond meal to 1tablespoon. The texture/moistness may vary depending on the consistency of your pumpkin puree.
p.s. You can also waffle this thing. Yep. Just plop the dough into your pre-heated waffle maker and let it cook for about 1 1/2 cycles over med/med-high heat. Let it cool for a few then slather it with nut butter, pick it up, and go! No fork needed. It may look small but I promise it’s mighty.
Happy weekend breakfasting.