I loved that there was no commitment, since the recipe is written for one serving! I doubled it anyway, just in case. And, like the Single-Serving Blueberry Muffins, these pumpkin muffins kept disappearing. Amazingly, I used Date Sugar instead of Brown Sugar, and Abebe still loves them!
He mostly likes to eat them for breakfast, but they are also perfect for his lunchbox (when he hasn’t already had one in the morning ;). His school is a nut-free zone, so I use soy milk instead of the almond milk that I usually use when a recipe calls for nondairy milk. But, here, they both work great.
I now make about four muffins at a time, which is such a perfect amount. They are so quick to make, they don’t take up a lot of room in the fridge or freezer, and I always have a healthy, homemade snack for my munchkin.