“Mom, what can we eat for breakfast??” my children asked this morning. “Well- you know, just the usual” I replied. Obviously tired of “the usual” list of choices, they began to plead. “Will you PLEASE make Pumpkin Muffins??” (a definite favorite). I had actually bought some pumpkin at the store last week for an occasion such as this- so this plan sounded good to me, too!
And so- this morning we made some really yummy pumpkin muffins. on the nutritional side of things, pumpkin is very good for you- lots of vitamins- and I also made these with all white-wheat flour ( a lighter wheat flour) and added milled flax seed. So- not a bad breakfast! As far as taste goes- these muffins really are good- very moist, very soft, sweet, but not too sweet- and nice subtle flavors from the cinnamon, ginger, and cloves.
As an added bonus, my kitchen now smells delicious and cozy to start the day off!
Now, if you will please excuse me, the muffins are hot and calling my name!
- 2 eggs
- 3/4 cup sugar
- 1 cup solid-packed pure pumpkin
- 3/4 cup oil
- 1 1/2 cups white-wheat flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. ground ginger
- pinch of cloves (about an 1/8 tsp)
- 1 Tbs. milled flax
- 1/2 cup semi-sweet chocolate chips
In a mixing bowl, beat the eggs, sugar, pumpkin, and oil.
Add the dry ingredients (except the chocolate chips) and mix just until all incorporated and smooth.
Add the chocolate chips and gently stir.
Grease the muffin tin. Fill the muffin cups.
Bake at 375 (400 if you have a shiny pan) for 15-18 minutes (mine took 17 minutes) until a small knife inserted in the center of one of the muffins does not come out with batter on it.
Allow to cool for a couple minutes before removing them to a wire rack.
Makes 12 muffins