Pumpkin Gingerbread Muffin-in-a-Mug

I’m a huge fan of pumpkin. Not “pumpkin spice” without any actual pumpkin in sight, but the real thing. So, when I came across a recipe for a gingerbread muffin-in-a-mug, I thought… you know what would be better than that? Pumpkin gingerbread!

And I was right. Real pumpkin adds beta carotene to your diet. It’s also rich in vitamins, minerals, and antioxidants. And did I mention low-calorie and high-flavor? No? Well, get yourself more pumpkin in your diet! Your body will thank you.

Now, a whole pumpkin is a very large object that yields a lot of cups of puree. We often grow them and then process them ourselves, freezing them into 2-cup packages AND 1/4-cup pucks. Or we’ll buy one or two pumpkins at a local produce stand and process them. But you can also buy cans of pumpkin puree at any grocery store. Make sure you’re buying “pure pumpkin” or “pumpkin puree” instead of pumpkin pie filing, which has other stuff (like sugar) added to it.

There are plenty of delicious recipes for using up even a can of pumpkin (about two cups), but if you want a little in your diet here and there, divvy up the pumpkin into 1/4 cup portions in deli takeout cups or muffin tins and freeze them into pucks. Pop them out when frozen and bag them into gallon Ziplock bags. The pucks only take a minute to thaw when you want pumpkin “something!” I often toss one in a fruit smoothie. You can barely tell it’s there amid all the other flavors. It adds a smooth mouth-feel and offers so many health benefits.

This Pumpkin Gingerbread Muffin-in-a-Mug is a great single-serve recipe for when you’re solo at breakfast or snack time. And, while you can certainly use an actual microwave-safe mug, I prefer to use one of these two-cup Pyrex bowls. I lift it out of the microwave with an oven mitt and set it inside a cereal bowl, so I can transport it without burning myself or the table top.

I love muffin-in-a-mugs not only because they’re quick and single serve, but because all the mess is in the same container. I mix everything with a fork and away we go.

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So, let’s get started!

Recipe: Pumpkin Gingerbread Muffin-in-a-Mug (S)

(single serving)

• 1 teaspoon coconut oil, melted (or sub butter if you prefer)
• 1/4 cup pumpkin puree (not pumpkin pie filling)
• 1 egg
• 1/4 teaspoon blackstrap molasses (optional, but deepens the gingerbread flavor)

Mix the wet ingredients together inside your mug or Pyrex bowl, then add the dry ingredients:

• 1/4 cup baking blend (I make my own.)
• Sweetener to taste (I use about one tablespoon of xylitol)
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon powdered ginger
• 1/4 teaspoon cloves
• pinch of salt

Stir in the dry ingredients until smooth. Add:
• 1 tablespoon sugar-free chocolate chips (optional but delicious!)

Microwave for 90-120 seconds until the top is no longer wet, or bake in a pre-heated oven at 350º for 15 minutes.

Enjoy!!!

Fuel-Pull Option
A friend asked if I could make this into an FP recipe (low fat as well as low carb). Sure! You can substitute 1/4 cup egg whites for the whole egg and skip the chocolate chips. You could drizzle the top with Easy Low Sugar Chocolate Syrup Sauce after the muffin-in-a-mug is cooked, and it would remain in fuel-pull range.

This is a breakfast Sadie from Raindrops on Radishes would totally enjoy in her Trim Healthy Mama story! If you enjoy romance from a distinctly Christian point-of-view, please give Raindrops on Radishes a try! This THM-based story is available on Kindle, in paperback, and via Kindle Unlimited.