I’m tired – but this recipe is kind of overdue.
I made this a long while ago (Early November?) and it’s been sitting in my iPhotos for what seems like forever.
It’s a take on this sweet girl’s recipe: Single Serving Surprise Bun.
And with finals around the corner it seems a little sweetness is in due order.
(Sorry my pictures are terrible, there’s no natural light in my room)
Microwave Pumpkin Pocket:
Yields: 1 serving
Adapted from Scribbles & Sprinkles
- 1/4 cup whole wheat pastry flour
- 1 1/4 teaspoons baking powder
- Pinch of salt
- 1/2 Tbsp brown sugar
- 1 Tbsp applesauce
- 1 Tbsp non-dairy milk
Pumpkin Chip Filling:
- 3 Tbsp pumpkin purée
- 1 to 1.5 Tbsp honey (or other liquid sweetener)
- Pinch of salt
- 1 Tbsp vegan chocolate chips
- 1/2 tsp cinnamon
Combine flour, baking powder, salt, brown sugar and mix. Add in applesauce and water & mix until combined.
Transfer to a plastic wrap (to mold it into a ‘pocket’ shape) and refrigerate for 10-15 minutes. It should firm up.
Mix together the Pumpkin Chip filling while you wait.
Take the dough out and somehow manage, with sheer luck and tenacity, to flatten it, place the filling inside and seal it together. Be careful at this point with removing it from the plastic wrap, mine fell apart a little.
Place your uncooked bun on a microwave-safe plate and microwave on HIGH for 2-3 minutes, or until a toothpick inserted comes out clean.
Drizzle with honey and chow down!
This was a fun endeavor – I wish I’d had red bean paste, and an oven, but the pumpkin chip was delicious nonetheless.