I know I’m a little slow at getting around to it, but I’m finally adding one of my favorite pumpkin recipes to the mix.  I found this recipe on another blog called MoneySavingMom and then adapted it to suit our allergies and preferences.  I will give you my version as I believe it to be slightly more healthy and therefore I feel better about making it more often.  Just one little way that I justify adding chocolate to our everyday diet!

Pumpkin Chocolate Chip Muffins

4 Tbs. milled flax seed + 1 C. water (or 4 large eggs)

1 C. Sucanant or  other form of sugar as you prefer

1- 15oz. can of pumpkin puree

3/4 C. of oil

Mix together and then add:

3 C. of whole wheat flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1- 12oz. package of semi-sweet chocolate chips

Mix thoroughly and drop into muffin pans fill about 2/3 full.  Bake @ 400* for 16-20 minutes.  Makes about 2 dozen.  These freeze really well for those of you who may not eat two dozen in a sitting!!  I sometimes freeze a batch and pull them out two at a time to put in Ben’s breakfast in the morning.  He eats on the go!  I’ll try to post a picture when the next batch comes out of the oven.

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