I'm pretty sure I've mentioned this before, but I am a fan of breakfast. And most days, breakfast isn't a big deal. Granola, yogurt and fruit makes me happy. I'm blissed out when I find a bagel-fruit combination that I can enjoy with my first and second cups of coffee. Sometimes, if I'm feeling extra-inspired, simple egg dishes get explored. I tend to leave the fussier breakfasts and brunches for the weekend.
And then there are holidays. Some of them, like Easter, often include elaborate brunches. But others, like Thanksgiving, tend to be pretty laid back affairs. However, I don't want to entirely skip breakfast or just opt for one of my regular morning meals. Sure, there will be a huge meal at the end of the day and I'd rather not fill up on lots of food right away in the morning. That said, I want something … you know, Thanksgiving-y. So muffins become a great option. These take about a half an hour to get to the table and pair very nicely with sliced apples and pears. Add a couple cups of coffee and I'll be ready to prep that bird, make the stuffing and bake the pie. I hope you enjoy them as much as I do.
Pumpkin-Chocolate Chip Muffins
- 2 eggs
- 1 cup skim milk
- 1 cup pureed pumpkin
- ½ cup canola oil
- 1½ cups all-purpose flour
- 1½ cups whole wheat flour
- 1 cup sugar
- 1 T. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 12 oz. semisweet miniature chocolate chips (1 bag)
Heat the oven to 400 °F.
Beat the egg slightly. Stir in the milk, pumpkin, and oil. Stir in the dry ingredients. Fold in the chocolate chips.
Fill muffin cups that are lined with paper cups and bake them for 20 minutes.
- Yields: 24 muffins
- Preparation Time: 30 minutes