While at a wine release party at Pedernales Cellars near Fredricksburg, I mentioned to my friend that I had created a Pumpkin Pie type muffin for breakfast and ironically Eater just posted an article that we should be eating PIE FOR BREAKFAST. She said oh, yes, like breakfast burritos! I agreed that was a perfect confirmation for my recent culinary creation!

Now you can have Pumpkin Pie on-the-go and its less messy than eating the leftover pumpkin pie from Thanksgiving dinner with your coffee, as the Eater article mentions.

This week I was doing my monthly Trader Joe’s shopping spree (its not close to my home) and saw many pumpkin baking products and snack items for purchase. I got inspired and bought pumpkin purée. Yes, it’s the easier way out to buy it instead of breaking open the pumpkin and dealing with baking and scooping the meat out, then plopping it into the food processor! 

Anyways, I said let’s make pumpkin muffins and add some sweetness and health factor. I had tasted a store bought chocolate flax muffin a few weeks ago and it motivated me to improve it. 
Ta-da! We have Pumpkin Pie Chocolate Flaxseed Muffins. 

Not only do you have flaxseed for your Omega 3s and Vitamin A, but the walnuts help too! 

Recipe:

Makes 14

1 cup Bob’s Red Mill all-purpose gluten-free flour 
1/4 cup Bob’s Red Mill flaxseed meal 
15oz canned pumpkin purée 
2 eggs 
1 stick salted butter, melted 
1 Tablespoon xanthan gum 
2 teaspoon baking powder 
1/2 teaspoon salt 
1/2 teaspoon ground ginger 
1/2 teaspoon cinnamon 
1/4 teaspoon nutmeg 
1/4 cup maple syrup
1/2 cup Good Karma Flaxmilk or non dairy milk 
1/4 cup semi sweet baking chocolate chips
1/4 cup raw walnuts, minced 

Preheat oven to 350F.

Grease non-stick muffin baking tins or pan. Place all ingredients to a large mixing bowl and combine. Mix well and fill baking tins or pan.

Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Allow to cool before removing from tins or pan.

Yes the pumpkin will still be a bit gooey! Yum!