Pumpkin Chocolate-Chip Muffin
(can be gluten-free!)
Notes on flour: I especially like the single-lady cupcakes with spelt flour. But you can use ww pastry, an equal mix of buckwheat and brown rice flours (for gf option), white flour, etc.
Nutritional Info:
(For the basic single-lady cupcake)
(can be gluten-free!)
- 3 T flour (See directions below, for flour notes)
- 1 T canned pumpkin (or sweet potato, applesauce, or even butternut squash, if you can’t find pumpkin)
- pinch cinnamon or pumpkin pie spice
- 1/4 tsp baking powder
- heaping 1/16 tsp salt
- 1/2 T or more chocolate chips
- sweetener, such as 1 T sugar or 1 packet stevia (If using liquid sweetener, cut back other liquid)
- 1 T plus 1 tsp nondairy milk (or part oil, if you don’t like the taste of fat-free baked goods)
- 1/4 tsp pure vanilla extract
Notes on flour: I especially like the single-lady cupcakes with spelt flour. But you can use ww pastry, an equal mix of buckwheat and brown rice flours (for gf option), white flour, etc.
Nutritional Info:
(For the basic single-lady cupcake)
- Calories: 110
- Fat: 0.5 g
- Protein: 4 g
- Carbohydrates: 23 g
- Fiber: 4 g
- ww points (new system): 3
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