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Compliments of Diana Dyer, MS, RD

Chocolate-Pumpkin-Flax Muffins

Modified from a recipe developed by the Henry Ford Hospital Heart and Vascular Institute.
  • 1 box (18.25 ounces) chocolate cake mix
  • 1 can (15 ounces) pureed pumpkin
  • Ground flaxseeds (may purchase pre-ground or easily do yourself by whirling whole flaxseeds in your blender or coffee grinder for a few seconds)
  • Spray muffin trays with a non-stick spray like Pam. I used 3 of the *mini-muffin* trays for a total of 36 muffins.
  • Preheat oven to 350 degrees F.
  • Mix the cake mix and pumpkin until evenly blended together. Dough will be a bit stiff.
  • Put ~2 tbsp. of dough into each tiny muffin tin. Generously sprinkle each muffin with the ground flaxseeds.
  • Bake 10-15 minutes until a toothpick comes out clean.

This is soooo easy and soooo delicious and *relatively* healthy. Here's a sneaky way to get your family to eat their vegetables!

They are tasty as a dessert or even with the meal. A basket of these will look very attractive on a buffet table.