Fall+Pumpkins = Pumpkin Chocolate Chip Muffins

I love most things pumpkin.  

Lattes, muffins, donuts and breads beg to be made with the fall staple.  However, not everything should be made with pumpkin.  I once tried a pumpkin and black bean enchilada recipe and that wasn't so good. But I haven't given up on my favorite orange squash-like friend.  And this is my favorite, easily vegan recipe.

It's great for those nut, dairy and allergy-ridden folk when made with dairy-free milk and chocolate chips.  

(Oh and by the way, I struggle with baking.  However, I haven't ever had a problem with this recipe.  Fool-proof=Amanda-proof.)

Pumpkin Chocolate Chip Muffins

(adapted from Vegan with a Vengenace by Isa Chandra Moskowitz)

1 3/4 c. all-purpose flour

3/4 c. sugar

1 T baking powder

1/4 t. salt

1 t. ground cinnamon

1/2 t. nutmeg (freshly grated is unbelievable)

1/2 t. ground ginger

1/2 t. ground allspice

1/8 t. ground cloves

1 c. pureed pumpkin (fresh or from a can...do NOT use pumpkin pie mix)

1/2 c. milk of your preference (I use almond milk)

1/2 c. vegetable oil (I use grapeseed)

2 T. molasses

1/2 c. chocolate chips (I use Whole Foods' vegan ones)

Directions:  

Preheat oven to 400 degrees.  Lightly grease a 12-count muffin tin.

Mix together flour, sugar, baking powder, salt and spices.  In a separate bowl, whisk together pumpkin, milk, oil and molasses.  Pour the wet ingerdients into the dry and mix.  Add the chocolate chips.

Fill the cups 2/3 full and bake for 18-20 minutes, until a toothpick or knife comes out clean when inserted into the center.  

Let cool.  Enjoy.  Try not to eat the entire dozen and let me know if you do, so I can feel better about myself.  ;)

PS. The bunny ears are courtesy of Picky #1, my special muffin-helper.