Microwave Pumpkin Muffins

This is my favorite microwave dessert. Honestly, it's way better than Single-Serving Coffee Cake, although that was satisfying enough.

Before microwaving: delicious egg-free batter.

After microwaving: an addictive pumpkin muffin!

Start with Vegan Pumpkin Cookies. Add milk chocolate and white chocolate chips, making this no longer vegan. (If you are vegan, substitute or go chip-free.) Ghiradelli makes great versions of both chips. Microwave about 1/3 cup for a minute or so, until fluffy. This will expand a lot, so leave room in the cup or bowl.

Eat.

Repeat.

Here's a scaled-down version of the cookie recipe so you can make a small batch and microwave single servings as you like until it's all gone. Warning: that won't take long.


Microwave Pumpkin Muffins


1/2 cup brown sugar
1/2 cup pumpkin puree
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/4 cup milk chocolate chips
1/4 cup white chocolate chips

1. Blend all ingredients except chips. Then fold in chips.
2. Microwave about 1/3 cup batter for approximately one minute.
3. Let sit about a minute and eat. It will be steaming hot!