Pumpkin Muffins

Today was the first day it felt like fall was near.  There was hardly any humidity and it was so nice being outside, especially this morning.  

Vivian and I took Brody on an extra long walk this morning.  She was all happy and giddy in her Deuter Kid Comfort backpack.  I've been wearing it while walking the neighborhood to get us both use to it.  She loves it!  When I set it on the ground to put her in, she runs to it wanting to climb in.  Makes me so happy.  I can't wait to take her to the Smoky Mountains in October.

  We also went to the park this morning.  There were so many little ones running around.  Vivian had a ball.  She was so worn out that she napped for 3 hours.  Thank heavens!  

While little miss naps, I've been browsing and pinning on Pinterest per usual and came across a recipe for Pumpkin Muffins. Vivian loves muffins so I figured I would whip up a batch to try.  They were a hit!  Simple and tasty.

Pumpkin Muffins via Six Sisters' Stuff 

Ingredients 

1-1/2 cup Whole Wheat Flour

1-1/2 cup Rolled Oats

3/4 cup Packed Brown Sugar 

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Ground Cinnamon 

1/2 Teaspoon Ground Nutmeg

1/4 Cup Milk (I used whole milk)
3 Tablespoons Canola Oil

1 Large Egg

1 Large Egg White

1-1/2 Cups Canned Pumpkin

1/2 Cup Chocolate Chips (I used dark chocolate chips)

Directions

Preheat oven to 375 degrees. Line muffin your muffin pan.

Combine your dry ingredients, except the chocolate chips, in a large bowl and whisk until blended.

In a separate bowl (medium size) combine your pumpkin, egg, oil and milk and mix until well blended.

Add your wet mixture to your dry mix and stir thourghly.  Add your chocolate chips and stir.

Fill your muffin tin 3/4 full.  Bake for 15-18 minutes or until golden brown.

Enjoy!