Pumpkin Dark Chocolate Chip Muffins

These are my Monkey's favorite muffins. He asks for them all the time. I liked the Vegan Lunch Box version but played with it and like this version much better. Chocolate is so much better then Carob!!!

Pumpkin Dark Chocolate Chip Muffins
Adapted from recipe at veganlunchbox.com



1 can pumpkin puree
1/3 cup water
1/3 cup canola oil
2 TB ground flax seed
1 tsp. vanilla
1 2/3 cups whole wheat flour
½ cup unbleached flour
1 cup sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
½ tsp. cinnamon
¼ tsp. nutmeg
½ bag of dark chocolate chips
½ cup pecans, chopped (optional)

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.

In small bowl, mix pumpkin, water, oil, flax seed and vanilla well and set aside.

In a large mixing bowl, whisk together the flours, 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. Fold in the chocolate chips and pecans.

Spoon the batter into the muffin tin and 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, and then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.