Chocolate Pumpkin Muffins

• Fall is obviously the perfect time of year for all things pumpkins.
  
• This muffins are definitely a winner at our house, which makes this mom happy, because this are SO much better than anything that comes out of a box mix.
• Yet, this is simple, fast, moist and my version uses freshly ground whole wheat flour, coconut oil and very little sugar.
• ***I made this twice in the last 3 days, our breakfast has been delicious***
• Ingredients
• 2 3/4 c flour (I used whole wheat) 
• 1/2 c sugar 
• 1 T baking powder
• 11/2 c canned pumpkin mix 
• (the one that is sweet and has the spices added to it)
• 3/4 c sour cream 
• 1/3 c milk 
• 1/4 c vegetable oil (I used coconut oil)
• 2 eggs
• chocolate chunks

Preparation

• Preheat oven to 375°.
• In a medium bowl, combine ingredients from top to bottom, stirring with a whisk. 
  
•  Spoon the batter into 18 muffin cups coated with cooking spray. (I use liners)
• Top with chocolate chunks and
  
• bake at 375° for about 20 minutes.
  
  
  
  

Ready to enjoy.

Stay Frugal,

Daniela

Health Benefits of Pumpkin
source here
The distinctive bright orange color of pumpkin clearly indicates that it's an excellent source of that all-important antioxidant beta-carotene. Research shows that people who eat a diet rich in beta-carotene are less likely to develop certain cancers than those who fail to include beta-carotene-rich foods in their diet. Pumpkin also has another carotenoid, beta-cryptoxanthin, which may decrease the risk of lung cancer in smokers.
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