Perhaps! But is there simply can’t be anything more simple, more delicious, yet healthy and handy to pack up and take on your travels for whenever hunger strikes!
A chocolate pumpkin muffin to be more specific! Topped with a little whipped pecan nut butter and chopped pecans. Pecan nut butter is becoming one of my favourites and it’s so hard to get! It’s so completely different to other nut butters…somehow more creamy and the distinct flavour of the nuts really comes through quite wonderfully.
Moist, light and fluffy, rich and deliciously indulgent, it’s a quick mix muffin mix, pretty darn fool proof that you can stick in a jar, muffin case or ramekin…whatever takes your fancy. The mini muffin jar was a new addition to my collection and I couldn’t wait to put it to use. Far too small for overnight oats or a smoothie, it’s the ideal size for a single serve muffin.
I actually managed to screw on the top once the muffin had cooled and carried it to work with me. Can you imagine sitting in your local Starbucks and digging in to this healthy muffin with your coffee? If Courtney can bring her overnight oats why not a muffin in a jar? 
Pumpkin puree really does make for one incredible muffin. It was just perfect. Not really much of a pumpkin flavour aside from the natural sweetness it attributed and then of course the wonderful almost decadent texture it had a major part to play in.
The joys of pumpkin puree…perfect for making…
And muffins! Lots more pumpkin puree experiments to get working on!
What’s your favourite pumpkin puree incorporating recipe? Ever made a muffin in a jar?
Chocolate Pumpkin Muffin in a Jar
Servings –1
Preparation Time – 15 minutes
Cooking Time –20 minutes
Ingredients
Muffin
- 1/4 cup pumpkin puree
- 1/2 tbsp ground flax + 1.5 tbsp water
- 1 tbsp almond milk
- 1/4 cup (30g) wholegrain spelt flour
- 1/2 tsp baking powder
- 1 tbsp Dutch unprocessed cocoa powder
- 1/2 tbsp maple syrup
- 1/3 tsp vanilla extract
To Serve
- 1 tbsp pecan nut butter
- 1/2 tbsp chopped pecans
- 1 tbsp plain soy yoghurt
Directions
- Preheat oven to 180C (350F).
- Mix together flax and water and set to one side for 10 minutes until “eggy”.
- Mix together pumpkin puree, milk, maple syrup, vanilla extract and flax egg.
- Mix together flour, baking powder and cocoa powder in a separate bowl. Add wet to dry, stirring well to combine.
- Place mixture in to a non stick ramekin and bake in the oven for 20 minutes or until a skewer inserted comes out clean.
- Serve topped with pecans and pecan nut butter, soy yoghurt on the side!
{ 6 comments… read them below or add one }
Too cute, really, and too bad I don’t own such a suitable glass dish. Well, the ramekins I baked them (I made two) in will now spend some time chilling in my fridge. Looking forward to second breakfast/snack time tomorrow.
Nut butter is a must with them! If you can get pecan it’s amazing!
Aaah, Germany sucks regarding nut butter so I didn’t have pecan nut butter. I drowned the one I had for breakfast in Provamel almond milk and sprinkled it generously with coconut flour, though, and it was dreamily delicious. Thanks for another great recipe!
Did you try Provamel almond milk before? If not, you really should. It’s unlike the Alpro almond milk and tastes like liquid marzipan!
I can’t seem to stick to recipes just as written these days so I made a few adaptions to your Chocolate Pumpkin Muffin. First, I had to sub agave for the maple syrup as I had just run out (and adding maple extract wasn’t all that great of an idea …). For a fun texture I added quick-cooking speltberries which gave it a nice chew.
can’t wait to make this tomorrow! wish i had a little jar, but a ramekin will have to do for now
A ramekin will do the trick, it rose quite a bit in the jar so make sure it’s a medium sized one!
thanks for the tip, i’ve been bugging my mom for her little jam jars since i saw angela’s individual baked oatmeal snacks. those would be perfect to take to work, as i imagine this muffin would be as well