I’m so happy to present the next offering in the “Muggin” series. These little muffins have been incredibly popular and I know you’ll love the pumpkin version.
If you’re new to all the Muggin fun, it started with several cakes in a cup. The Chocolate Cake in a Cup and the Caramel Apple Cake in a Cup are still wildly popular. Then I moved on to muffins. You can find them all to the left under “single servings.”
The Cinnamon Muggin has been the most popular, but all of them have their fans. http://www.nanaclareskitchen.com/2012/02/24/cinnamon-muffin-in-a-mug/
Along the way I created a “mix” that you could whip up to make those morning muffins go together even faster.
In case you missed the ingredients for the mix here it is:
Ingredients for the muffin in a mug mix
1 cup whole wheat pastry flour (or white flour – your choice)
1 cup oats (I use quick for these.)
½ cup ground flax meal
½ cup wheat germ
3 TBS baking powder
Put all the dry ingredients in a storage container. Shake it well until blended. Keep it stored with a lid on for 2-3 months in your pantry.
So how do you make the pumpkin muffin? Easy:
1 large egg
1 TBS agave nectar or honey
1/4 cup solid pumpkin
1 TBS yogurt
3 TBS muggin mix (see above)
1 tsp cinnamon
1/4 tsp each nutmeg, clove, ginger
2 TBS pecans – optional (but why would you skip them?)
Blend them in a large mug that will hold about a cup and a half.
Microwave for two minutes or until muffin is done.
More muffin nirvana. You have the advantage of eating an entire egg and a few pecans, so this is high in protein. The pumpkin muffin in a mug is also high in fiber and low in sugar. Enjoy your breakfast – although all my grandkids think they make great desserts too.
Other offerings you may enjoy from Nana Clare’s Kitchen: