I just made these muffins and my boys each had two. Zeeb said, “Mom, Sanks for buying dese muffins.” They are a little health-food-y, but  if you’re afraid, just use all-purpose flour, and eggs instead of flax seeds. They just won’t have as much fiber. They could even have 1/2 cup chocolate chips instead of cocoa, but just use 2 tablespoons less milk/soymilk.

Preheat oven to 350 degrees

For vegan variation, grind 2 tablespoons flax seeds in a coffee grinder and stir in 6 tablespoons water

cream together:
1/4 cup canola oil
3/4 cup sugar

flax mixture, OR 2 eggs, OR one egg and one egg white, mix well
1/2 cup plus 2 T milk or soymilk
1/2 t vanilla, mix again
1 cup pumpkin puree, mix well

in another bowl, sift together:
2 cups whole wheat flour
1/4 cup cocoa powder
1 T baking powder
1/4 t baking soda
1/4 t salt
1 t cinnamon

add dry ingredients to wet and mix until combined. Spoon into greased muffin tin.

bake for about 30 minutes, turning halfway for even browning.

If the batter is too runny, I sometimes add 1/2 cup rolled oats. I like the texture with the oats.

I’ll be back later to post nutritional content.