7 1/2 ounces canned pumpkin puree
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 1/2 cups granulated sugar
1 3/4 cups ap flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp vanilla extract optional
8pm dairy free chocolate chips
Preheat oven to 350° and prepare a muffin pan with liners
In the bowl of a stand mixer, mix all the wet ingredients and eggs on low until combined. Slowly add in all remaining ingredients. Mix on medium until fully combined, without overmixing. Overmixing makes for a denser muffin. Once all ingredients are combined, add in chocolate chips and stir until evenly distributed.
Fill muffin cups about 2/3 of the way full. Bake for approximately 24-34 minutes until tips have turned a rich golden brown or inserted toothpick comes out clean.
Look cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. Enjoy!!!
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