Ingredients

• 1½ c. all-purpose flour, or 1 c. all-purpose flour and 1/2 c. whole-wheat flour

• 1/4 c. ground flaxseed or wheat germ (optional)

• 2 tsp. baking powder

• 1/2 tsp. cinnamon

• 1/4 tsp. salt

• 1 c. canned pumpkin

• 2 large eggs, beaten

• 1/2 c. packed brown sugar

• 1/3 c. canola oil

• 1/2 c. skim milk

• 1 tsp. vanilla

• 1/2 c. mini chocolate chips

Directions

1. Preheat oven to 350 degrees.
   
2. Coat a muffin pan with nonstick cooking spray or line with paper muffin liners.
3. Whisk together the flour, flaxseed or wheat germ (optional), baking powder, cinnamon and salt in a large bowl.
4. In a separate bowl, combine the pumpkin, eggs, sugar, oil, milk and vanilla; stir well.
5. Pour the pumpkin mixture over the flour mixture and stir until just moistened. Stir in the chocolate chips.
6. Spoon the batter into the muffin cups. Bake 20 to 23 minutes or until lightly browned.
7. Let cool five minutes. Remove muffins from pan and cool completely.

Makes 12 muffins.

Per muffin, without flax: 220 calories, 10 grams (g) fat, 4 g protein, 29 g carbohydrate, 1 g fiber and 160 milligrams (mg) sodium