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 350ยบ. 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.
Categories
Breads, Brunch, Dessert, Snacks, American, Bake, Vegetarian
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