This is a pumpkin bread recipe from Alicia Silverstone's cookbook, "The Kind Diet" that I modified into muffins. I also cut the recipe into a-fourth since four times this amount is a lot of muffins!
Ingredients
1 1/4 cup canned pumpkin
1/4 cup raw sugar
1/2 egg, egg white, egg replacer
1/4 cup soy milk or other nut milk
45 ml grapeseed oil
1/4 tsp vanilla extract
1 cup spelt flour
4 ml baking soda
4 ml baking powder
4 ml cinnamon
1/4 tsp nutmeg
1/4 cup chocolate chips
Directions
1. Preheat oven to 350 degrees. Place 6 muffin liners in a muffin pan.
2. Combine pumpkin puree, sugar, eggs, milk, oil and vanilla in a mixing bowl.
3. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg and chocolate chips reserving some to sprinkle on top later on.
4. Add the wet ingredients to the dry ingredients until just combined.
5. Fill the liners with the batter and top with reserved chocolate chips.
6. Bake for 45-60 minutes. Let the muffins cook completely on baking rack.
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