Pumpkin Chocolate Chip Muffins

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 cup canned pumpkin
• 1/2 cup water
• 1/4 cup canola oil
• 2 tablespoons ground flax seeds
• 1 teaspoon vanilla
• 1 cup whole wheat flour
• 2/3 cup whole wheat pastry 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
• 1/3 cup chocolate chips or 1/3 cup carob chips
• 1/2 cup walnuts or 1/2 cup pecans, chopped

Recipe

• 1 preheat the oven to 350º. spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. set aside.
• 2 put the pumpkin, water, canola oil, ground flax seed, 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 pastry flour, sugar, baking powder, baking soda, kosher 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 chips or carob chips and nuts.
• 4 spoon the batter into the muffin tin, distributing evenly to make 12 muffins. sprinkle the top of each muffin with sugar, if desired.
• 5 bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. finish cooling on a wire rack.