Pumpkin Muffins

I got this great recipe for pumpkin muffins from my mother-in-law Barbie when we were visiting last.  Emma fell in love with them and, as they are not loaded with sugar and pretty healthy for a muffin, I was grateful for the addition of this to the super picky eater's diet.  To give it a little extra healthy punch for her I sift in (to keep the big pieces out) some milled flax seed .... & to make it not so healthy for Jeff I add chocolate chips to his.  Yes I am the evil stepmother who doesn't let her stepdaughter know there are chocolate chip versions out there - I figured she gets enough sugar in her life & she already thinks the muffins are a treat (for breakfast this morning she ate 3 big muffins and 2 little ones .. yikes!)

The best part about this is that it freezes well and with a quick zap in the microwave for 30 seconds you have yourself a nice warm snack.  I copied Barbie's method of freezing by wrapping each one individually in clear plastic wrap. 

My friend Jen found the best combination  - pumpkin muffins and hot Chai!   Breakfast of Champions

Pumpkin Muffins

Ingredients:

• 1 cup oil
• 2 cups sugar
• 2 eggs
• 1 large can (29 oz) pumpkin
• 1 tsp vanilla
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ginger
• 1 tsp ground cloves
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
  
• 4 1/2 cup whole wheat flour
• 6 oz chocolate chips (optional)

1. Preheat oven to 375 degrees.

2. Beat oil and sugar together. Add eggs, vanilla, and pumpkin and beat once more.

3. Sift in spices, baking soda & powder.  Sift in flour and mix well.  Add chocolate chips last.

4. Line a muffin pan with cupcake wrappers or use nonstick cooking spray.  Drop spoonfuls into cups and bake 15-18 minutes till a toothpick comes out clean (for medium sized muffins).

5. For a pumpkin cookie version drop spoonfuls on a grease a cookie sheet and bake 18-20 minutes.

Saving for later. .....mmmm... maybe later today