Yes, I know November is over and we are moving on from squashes and stuff, but this recipe is too good to hold off until next fall. These muffins are so yummy that I make them all year long!!
These muffins have ground flax seed in them which adds tons of health benefits. Flax seed is a vegetarian source of omega 3-fatty acids and, when in its ground form, fiber. You can add it to baked goods, oatmeal, yogurt, etc for a nutty flavor. The recipe also uses half whole wheat flour (I've used all whole wheat flour before, but the muffins turn out really dense and heavy....still tasty though!)
My running friend Jen (who is super speedy so the muffins must do the body good!) gave me this recipe....not sure where its originally from so I can't post the source. I've substituted vanilla yogurt for the pudding and it turns out great. Serve them with a hot cup of coffee or tea and you have a great breakfast or mid-day snack! Hope you enjoy them as much as we do!
Pumpkin Chocolate Chip Cookies
2c sugar
2c canned pumpkin
1/4c canola oil
3/4c ground flaxseed
1/2c fat-free vanilla pudding (or vanilla yogurt)
4 egg whites
1 1/2c whole wheat flour
1 1/2c all-purpose flour
2t cinnamon
1 1/4t salt
1t baking soda
1c chocolate chips
Whisk together first 6 ingredients. Whisk together dry ingredients. Add flour mixture to pumpkin mixture and stir. Stir in chocolate chips.
Spoon into lined muffin tins or into 2 (8x4) loaf pans sprayed with cooking spray if making bread. Bake at 350 for 30-35 minutes for muffins and ~1hr.15min for bread. (May take less time depending on your oven/elevation). Cool as long as you can stand it and enjoy!
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