Pumpkin Chocolate Chip Muffins

I have been wanting to write this simple post for a while. The problem is, I can’t seem to get photos of these muffins before they are gone.  I even put my camera next to the oven last time.  Seriously. I have made these muffins three times in the past week, using up the last of our nature table and kitchen table seasonal pumpkins.  You will have to try it to believe it!

 

This is what you need:

 

1 1/2 cups of fine whole wheat flour

1 teaspoon Baking Powder

1 Small Cooking Pumpkin (the size of a honeydew melon) or 1 can of pumpkin

1/3 cup Vegtable Oil

1 Eggs

1 teaspoon pumpkin spice

1 cup of coconut nectar sugar (can be soft light brown sugar if you can’t find any of the coconut sugar)

1/2 teaspoon Baking Soda

1/2 teaspoon salt

 

What you do:

Heat oven to 350 degrees F or 180 degrees C.

Cut your small pumpkin in half, scoop out the seeds and pulp

on a cookie tray with a raised edge, put a couple of cups of water.

Place the pumpkins cut side down on the tray

Cook for 35-40 minutes

 

While the pumpkin is cooking you mix all dry ingredients together.

I then make a pool in the middle of the dry goods and pour in my eggs and oil.  By this time I have had to do a thousand other things around the house and the pumpkin is out of the oven and has cooled for a few minutes.  I scoop out the inside of the pumpkin and mix it with the rest of the ingredients.  That’s it. Scoop into a lined muffin tin and bake until a knife comes out clean.