Welcome back from your holiday weekend! If you missed it, I’m still here… baby-less 😉
And today is my official due date, but somehow Baby D missed the memo.
I keep thinking that there must be something s/he is waiting on before appearing. I’ve cleaned the floors and done the laundry, so that can’t be it.
We finally got batteries for the swing, so that can’t be it.
I even decided that, duh, Baby D is a fall baby and would like to come home to such decor, so I pulled some fall items out of storage.
Then it hit me. Baby D is polite, like mom! And I hadn’t yet baked anything to bring the nurses that will be caring for us in the hospital!
Thanks for reminding me, sweet baby.
So I didn’t waste anytime correcting this minor overlook.
Pumpkin Nut & Dark Chocolate Muffins
adapted from this Whole Foods recipe
- 1 1/2 cups whole wheat flour
- 1/4 cup wheat germ
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons sugar
- 1/3 cup canola
- 1/3 cup honey
- 1/3 cup milk
- 1 1/4 cups Libby’s canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup toasted pecans, chopped
- 1/2 cup dark chocolate chips
Preheat the oven to 350 degrees and spray muffin pan, or use little liner cups.
This recipe makes 17 deeeeelicious muffins.
In a large bowl, mix up the flour, wheat germ, pumpkin pie spice, baking powder, baking soda and salt.
In a separate large bowl, mix together the sugar, oil, honey, milk, pumpkin puree, egg and vanilla.
Then, you guessed it, mix ‘em together!
Then fold in the pecans and chips.
Pop into the oven for 18-20 minutes, or until a toothpick comes out clean.
They are full of fall flavors and are the perfect mix of ‘treat’ and breakfast.
Nutrition Facts (per 1 muffin):
Ok, Baby D, once these cool, I’ll wrap them up for the nurses, then feel free to make your great escape!