Chocolate Chip Pumpkin Muffins
* Heat oven to 350. Grease muffin tins. Mix in large bowl:
- 1 2/3 c wheat flour
- 1 c sugar
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 1 can plain canned pumpkin (NOT pumpkin pie filling)
- 1 stick melted butter
* Mix with electric beater until well-blended. Stir in 1 c (or more) chocolate chips by hand. Bake
20-25 minutes or until puffed and springy to touch in the center. If you have a mini muf pan, the boys love those too, depending on the size it's 8-12 min. Cool on rack.
A few embellishments:
I have a half and half mixture of wheat germ/ground flax seed in a jar in my frig at all times. I add it to pancakes, waffles, muffins, granola, oatmeal, yogurt, etc. They are both high in fiber. Wheat germ is high in folic acid and flax seed is a great source of Omega 3s... they both help keep you sharp-minded. :) Anyway, I always replace a portion of my flour, usually 1/2 c-ish, with this mixture to make my muffins a little heartier and nutrient dense. For this recipe, I'd probably do 2/3 c to make measuring easy.
I always add walnuts to anything I can. They're a great protein for vegetarians and also high in Omega 3s (great for your brain). So, when you stir in chocolate chips, I also stir in 1 c crushed walnuts.
Happy Eating, Happy Fall! Last day to link up your fun fall post!