Okay maybe not that small, but small. I used cereal bowls. And I know, I know, more pumpkin. Maybe it's because it's almost July and it's still 52 degrees outside which means it's the sort of weather where you should be crunching through multicolored leaves and breathing in crisp air scented with apple cider and other fall things that I can't think of, and...ugh. Whatever. I just love pumpkin.
These muffins are awesome. They are sugar and spice and everything nice. They are filled with gooey chocolate and topped with a crispy sprinkling of coarse sugar. And best of all, they are the definition of portion control. One batch equals one muffin. Easy peasy.
The Distinguished and Exclusive Pumpkin Muffin
(inspired by the One Bowl Vanilla Cupcakes from the incredibly genius blog, How Sweet It Is, and adapted from this delicious pumpkin muffin recipe).
1 tablespoon sugar
1 teaspoon oil
1/8 egg (I just estimated for this. Try cracking an egg and then scooping some out with a spoon.)
1 tablespoon canned pumpkin
1 teaspoon water
2 tablespoons flour
1/8 slightly heaping teaspoon baking powder
1/8 slightly heaping teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 heaping teaspoons chocolate chips
1 teaspoon turbinado sugar
1. Heat the oven to 400 degrees and set up your muffin tins with either muffin cups or by greasing thoroughly.
2. Mix the sugar, oil, and eggs together in a small bowl and add the pumpkin and water. In a separate bowl, mix together the dry ingredients. Pour the pumpkin mixture into the dry ingredients and mix. Stir in your chocolate chips.
3. Pour the batter into the prepared muffin tin. Sprinkle the muffin with turbinado sugar and bake for 10-12 minutes. Enjoy!