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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.
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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.
