My new favorite recipe? Katie’s Single Lady Cupcake.
I’ve made two different versions and loved them both. The first one was based on Katie’s Vegan Pumpkin Chocolate Chip Muffin. However, I made the lazy girl version and nuked it the microwave for 90 seconds rather than baking in the oven. It was a little gooey but paired perfectly with some vanilla bean ice-cream. To make the muffin, I ground up 3 TBSP rolled oats in my Magic Bullet and then stirred in the rest of the ingredients, subbing 1 square of dark Ghiradelli chocolate for the chocolate chips. I didn’t add any sweetener – didn’t need it with the chocolate and ice-cream. I then greased a small coffee mug with a bit of coconut oil, and into the microwave it went.
This was so good that I ate the same combo again after dinner that night. Thanks so much for sharing the recipe Katie!
Yesterday, I made a cornbread version to eat with my savory pumpkin soup, aka Victoria’s creamy goat cheese pumpkin sauce.
For the cornbread muffin, I mixed 3 TBSP cornmeal together with 1 and 1/2 TBSP HEABified coconut milk, pinch of salt, 1/4 tsp baking powder, and 1 heaping spoonful of canned pumpkin. Plopped the mix into a greased coffee mug and microwaved for only 1 minute this time. I then cut the muffin in half, slathering it in butter and cinnamon. Perfect topping for my soup – delicious and super simple!
This morning, I met up with fellow blogger Kristen for a 90 minute vinyasa class. The class was so great – slow and intense and just what I was craving. Kristen, it was so nice to meet you. Welcome to Nashville, and I hope to see you again soon. Now I’m off to the grocery store as I’m in major need of some rotisserie chicken!