Pumpkin Fudge Microwave Muffin

>> Monday, January 12, 2015

Ever since I rediscovered the microwave muffin a couple weeks ago, I’ve been hooked on them. In a way, it’s just a different way of eating your morning oatmeal. Well, sort of. This mix is a bit more decedent than the last muffin recipe I shared with you. As much as it’s suited for breakfast, it’s make an awesome dessert for one in a pinch.

Check it out:


What you’ll need . . .
  • 3 tablespoons flour 
  • 2 tablespoons rolled oats, uncooked
  • 1 heaping tablespoon cocoa powder
  • 1/4 cup pumpkin puree 
  • 2 tablespoons maple syrup 
  • 2 tablespoons nondairy milk 
  • 1 tablespoon peanut butter 
  • 1/4 teaspoon baking powder 
  • Pinch cinnamon 
  • Pinch salt
  • Handful chocolate chips

Method . . .
  1. Mix together the cocoa powder, pumpkin puree, maple syrup, peanut butter, and nondairy milk. Then add in the rest of the ingredients and mix until just combined.
  2. Lightly grease the inside of a large coffee mug with Earth Balance or oil. Pour in the muffin mixture.
  3. Cook in your microwave on high heat for 2-1/2 to 3 minutes. Let sit for a minute or two to cool down.

Then flip your mug onto a plate,
Cut the muffin in two,
And top with peanut butter . . .
Or whatever else you think sounds tasty.

Like so:


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