It’s November, in the blink of an eye we’ll be celebrating Thanksgiving, wrapping holiday gifts and kissing at midnight……wait, WHAT? yup this is how fast this year is going.

Well, the only thing I can think to slow things down involves these healthy-ish Pumpkin Flax and Chocolate Muffins, a cup of  tea, and a Healthy Food Magazine.

Yes folks, try to slow your day this weekend… sit, relax, eat a warm muffin and drink a cup of tea  and read your favorite magazine.

I love the simplicity of these muffins, No mixer necessary.  All you need is a few bowls, pureed pumpkin, and crunchy flax seeds.

Oh, and the muffins are moist and pumpkin-y.  Perfect for the season.

Perfect perfect perfect with chocolate.

You have to balance out all of that whole wheat flour and flax with chocolate, right?

It’s all about balance.

Pumpkin, Flax and Chocolate Muffins

makes about 16 muffins

adapted from Cookie and Kate

Ingredients:

1/2 cup vegetable oil

3/4 cup brown sugar

2 large eggs

1 cup pureed pumpkin

2 teaspoons pure vanilla extract

1 3/4 cup whole wheat flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon fresh ground nutmeg

1/2 cup flax seeds

1/4 cup buttermilk

3/4 cup dark chocolate chips

Method:

Place a rack in the center of the oven and preheat oven to 325 degrees F.  Line a muffin tin with paper or foil liners and set aside.

In a large bowl, whisk together oil, brown sugar, eggs, pureed pumpkin, and vanilla extract.

In a medium bowl, whisk together flour, salt, baking soda, spices, and flax seeds.

Add the dry ingredients, all at once to the wet ingredients.  Add the butter milk and fold together.  When batter is almost completely mixed, fold in the chocolate chips.

Spoon batter into prepared pan.  Fill muffin cups three quarters full.  Bake for 15 to 17 minutes, or until a skewer inserted in the center of a muffin comes out clean.  Let rest for at least 15 minutes before serving.  Serve warm or at room temperature.  Muffins will last, well wrapped at room temperature, for up to 3 days.

These muffins also freeze really well.  Seal in a freezer-safe bag and store in the freezer.  I like to eat these right from the freezer.  It’s possible that I am not normal.

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