Pumpkin Chocolate Chip Muffins (Regular or Vegan) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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pumpkin chocolate chip muffins Ingredients:
1 cup pumpkin, canned |
1/2 cup water |
1/4 cup canola oil |
1 teaspoon vanilla |
1 2/3 cup whole-wheat flour |
1 cup sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 cup semi-sweet chocolate chips (or use carob chips for vegan recipe) |
Directions:
1. Preheat the oven to 350ยบ. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups. Set aside.
2. Put the pumpkin, water, canola oil, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.
3. In a large mixing bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. If the mixture seems a little dry, add extra water. Fold in the chocolate (or carob) chips.
4. Spoon the batter into the muffin tin, distributing evenly to make 12 muffins.
5. Bake for 30-35 minutes, until a skewer inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then gently lift each muffin from the muffin tin. Finish cooling on a wire rack.
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