Pumpkin Chip Mug Muffin
THM:S, low carb, sugar free, gluten/egg/dairy/nut free (Use collagen to make my baking mix and use an allergy-friendly chocolate such as Pascha brand.)
Serves: 1
  1. Grind the chia seeds to powder in a coffee grinder.
  2. Whisk the ground chia and the rest of the dry ingredients together. Add the water, pumpkin, maple extract, and a few chocolate chips and stir with a spatula to mix well. The batter will be very thick, so just smash it against the side of the bowl with the spatula to combine the ingredients evenly.
  3. Spread the batter into a small ceramic or glass ramekin (I didn't need to grease mine), top with some additional chocolate chips, and microwave for 3 minutes or until the top center looks mostly done.
You could try baking this in the oven at 350* until the top center is mostly dry. I haven't tried that but don't see why it wouldn't work.
As always, feel free to add more sweetener than I did! I found that stevia worked well in this, but you could always use a few teaspoons of THM Super Sweet Blend in its place. Check out this sweetener conversion chart for help converting.
Don't have my baking mix on hand? You could probably use an equal amount of THM Baking Blend in this recipe since it's such a small amount.
Recipe by Briana Thomas at https://www.briana-thomas.com/pumpkin-chip-mug-muffin/