Single Serving Pumpkin Muffin

Name: Single Serving Pumpkin Muffin
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Ingredients: 1 egg; 2 tbsp coconut flour; 1 tbsp almond flour; 1/2 tbsp maple syrup; 1/4 cup pumpkin; 2 tbsp unsweetened almond milk; 1/2 tsp cinnamon; 1/2 tsp baking powder; 1/4 tsp pumpkin pie spice; 1 tbsp chocolate chips

This is the pumpkin muffin recipe you need for a fall morning when you’re craving a sweet breakfast but don’t have a ton of time. Paleo, gluten free, and ready in 5 minutes. Seriously- what more can you ask for in a breakfast recipe? You could make this a meal prep breakfast by making it ahead of time. There’s no need though because this single serving pumpkin muffin is ready in no time!

single serving pumpkin muffin that is paleo, gluten free, and healthy

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Pumpkin Muffin Recipe Details:

I personally love easy, single serving breakfast recipes like this single serving pumpkin muffin. It’s easy, low maintenance, and is ready in just a few minutes. I would have loved an easy breakfast like this in college. Something to toss in the microwave and have ready in just a few minutes.

With a recipe like this, I like to throw everything in a bowl and mix it all at once. First, I whisked the egg though so it would be easier to mix with everything. After that, it was kind of just a free for all haha. I threw the rest of the ingredients, besides the chocolate chips, in a bowl and mixed them together well.

After the batter was well mixed, I added in the chocolate chips. You could leave these out if you’re not a huge chocolate fan or even add in some peanut butter chips (not paleo but so delicious). I only added a tbsp but add as many as your chocolate loving heart desires 😉

Once you have all the ingredients mixed together, toss in the microwave for only 3 minutes. When the 3 minutes are up, remove (you may need an oven mitt to do so) and devour! There really isn’t much to this simple paleo and gluten free muffin recipe but it will be one you want to keep on hand all fall!

Health Benefits of Pumpkin:

Here’s a great article from a website I love (Well +Good always has great information) about pumpkin benefits! I’ll give a quick summary here. Just a reminder I’m not a doctor so this is information is my own personal research.

It’s packed with vitamins, especially Vitamin A. Vitamin A helps with your eye health, a lot of foods with the bright orange color from beta carotene do! Also pumpkin has a lot of Vitamin C which has what seems like endless health benefits. It’s said to be immune boosting and help increase collagen production, which I love. I am collagen obsessed over here so I am very into that.

Pumpkin is also great because it’s easy to add to sweet dishes as well as savory dishes. Ready for some pumpkin soups this fall!

How To Store Leftover Pumpkin:

I hate wasting food and most of the time a recipe doesn’t call for a full can of pumpkin. This may be obvious to some on how to store it but not everyone. I remember in college I was so new to cooking and baking, I’d throw away a lot of food if I didn’t use it all in a recipe. So to prevent that from happening to anyone else, I like to add in storage tips.

For pumpkin, I normally keep it in the can. I have these can toppers that keep it sealed and fresh for a few days. You could also store in a tupperware container or Ziploc bag for a few days in the fridge.

Other Paleo/ Gluten Free Single Serving Recipes:

Looking for other easy, healthy single serving breakfasts or desserts? I’ve got ya. These are some great paleo and gluten free breakfasts for one! I need to reshoot the Christmas tree ramekin photos haha. Trust me, these recipes are good year round!

Single Serving Banana Bread