Because sharing is loving, I am sharing with You today my super easy Blueberry Pumpkin Muffin baked in a ramekin dish, and it’s for Two. You can share or you can keep both to yourself, up to you. This is mashed-up between a muffin and a mug cake, it is soft and moist and a very simple and easy recipe.
Ingredients
- 1/3 cups All-Purpose Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt (I used fine salt)
- 3 tbsp granulated Sugar (and a little bit more for sprinkling)
- 1 tbsp Milk
- 1/2 tsp Vanilla Extract
- 1 Egg
- 1 tbsp melted Butter
- 3 tbsp Blueberry
Instructions
- Pre-heat the oven to 350F
- In a small bowl, whisk flour, baking powder, baking soda, salt, 2 tbsp Blueberry and sugar.
- Mix milk, vanilla extract, egg, melted butter and pumpkin pie filling. Stir to combine.
- Add the wet ingredients mixture to the dry ingredients mixture, gently stir until just combined and no flour traces of raw flour. Divide the batter in a 2 3.5 x 2-inch ramekin or any ramekin close to this size but not smaller because the batter will overflow when it bakes. Add remaining Blueberry on top and sprinkle sugar on top.
- Bake for 25 – 30 minutes or until the center is set and toothpick inserted in the middle comes out clean.
