Mmmm ... I just made an individual muffin variation. It was very good sliced warm with butter on it
I believe I liked it better than the cranberry version I make for friends or suppers.
Ingredients:
1 egg
2 Tbs tinned plain pumpkin (not pumpkin pie filling)
3 Tbs Flax meal
3 Tbs wheat bran
3 Pkg Splenda
1/8 tsp pumpkin pie spice
1 Tbs pumpkin kernels salted or unsalted, or sub in sunflower seeds
1 Tbs cream cheese softened
1 pat creamery butter melted
Method:
Coat ramekin (pudding bake dish) with some of the butter to prevent sticking.
Mix butter, most of the kernels (save some for garnish) and pumpkin in a bowl add an egg and mix well. Then add in dry ingredients and cream cheese. Spatula into baking dish, smooth the top flat and press in remaining pumpkin kernels. Microwave for 5 or 6 minutes on medium or until done. Muffin should be dry on the top. Wearing mitts turn out muffin in rack and allow to cool!
Uneaten portions, if any, can be wrapped and frozen
Note: The cranberry recipe is basicly the same except 2 Tbs whole berry cranberry sauce (GV brand from Wal-Mart is lowest in sugar) is used instead of pumpkin and crasins substituted instead of pumpkin seeds. I leave out the splenda and pie spice since this recipe is sweet and tangy enough on its own, but it's not overly sweet.
I have yet to make a SF chocolate chip version, but I am thinking about it