I love pumpkin muffins. I make them year-round, in spurts. I buy the big can of pumpkin puree (not pumpkin pie filling), which will make 3 or 4 batches of muffins. These ones are sort of detox muffins. They have lots of fiber, no dairy, and they’re yummy.

Pumpkin Muffins

1/4 cup ground flax seeds
1/4 cup water
1/4 cup canola oil
1/2-3/4 cup sugar
1 cup pumpkin puree
1/2 cup plus 2 T soy milk (or regular milk)
1/2 t vanilla
2 cups whole wheat flour
1/4 cup oat bran
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 t cinnamon
1 t ground ginger
1/8 t ground nutmeg

Preheat oven to 350o, and grease a muffin tin with cooking spray. Add the water to the ground flax, and mix until viscous. Add the sugar and oil, mixing well. Add the pumpkin, mix, then add soy milk and vanilla, and mix again. In a separate bowl (or just on top of the wet ingredients), milk the dry ingredients, and add to the wet. Stir just until incorporated. Quickly divide into the muffin tin and bake for 35 minutes, rotating after 20 for even baking. Let rest in the tin for a few minutes, then release onto a cooling rack.

Each muffin has about 160 calories, 6 grams of fat (omega-3 kind), 3 grams of fiber, and 3 grams of protein. Two of those for breakfast and you’ve got a pretty good start for your day.

And for the bonus, here’s a picture of the blanket I made for my brother’s new baby that was born on Wednesday.

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