Wednesday, September 23, 2009

Pumpkin Chocolate Chip Muffins


Becky Decatur is a fellow parent at school and her husband Jim is our esteemed Assistant Head of the Upper School.

When she saw my chocolate chip muffin post, she was kind enough to send me a healthier version involving whole wheat flour, flaxseed, and pureed pumpkin.

If you like moist, dense muffins that taste of fall, give these a try.

Pumpkin Chocolate Chip Muffins

Combine:

1 cup canned pumpkin (Unsweetened)
2 eggs
1/2 c. brown sugar
1/2 c. nonfat milk
1/3 c. canola oil
1 tsp. vanilla


Add to the wet mixture a mixture of:

1 cup white flour
1/2 cup wheat flour
1/4 ground flaxseed meal
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp/ salt
1/2 c. Hershey's mini chocolate chips


Bake at 350 degrees for 12-15 minutes depending on size

1 comment:

Culinary Cory said...

I'm loving the fact pumpkin if finally coming back in season. Looking forward to all the different pumpkin recipes.