Pumpkin Chocolate Chip Muffins (Regular or Vegan) Recipe

Submitted by carrihound

Makes 12 servings

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

Preheat the oven to 350º. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups. Set aside.
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.
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.
Spoon the batter into the muffin tin, distributing evenly to make 12 muffins.
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.