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
Preparation Time – 15 minutes
Cooking Time –20 minutes
- 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
- 1 tbsp pecan nut butter
- 1/2 tbsp chopped pecans
- 1 tbsp plain soy yoghurt
- 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!