3/4 Cup white sugar
1 Tbsp Olive Oil or melted butter
3 Tbsp Butternut Squash Seed Oil
3/4 Cup canned pumpkin
1/4 cup water
1-1/2 Cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp Ground Cloves
1/2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp salt
3/4 cup semisweet chocolate chips
Preheat the oven to 400F. Grease and flour a muffin pan. In a large mixing bowl, combine sugar, Butternut Squash Seed Oil, eggs. Add canned pumpkin and water to mixture, and stir to combine.
In separate bowl mix together the dry ingredients: the flour, baking soda, baking powder, spices and salt. Add the dry ingredients to the wet mixture, about 1/2 cup at a time, stirring after each addition until just combined. Fold in the chocolate chips.
Fill each greased and floured muffin cup 2/3 full with batter, using an ice cream scoop. Bake for 20-25 minutes, or until a toothpick, inserted into the center of a muffin, comes out clean. Let muffins cool in pan for 5 minutes, then flip out onto a wire cooling rack. Allow muffins to cool on the rack for at least 10 minutes before serving.
Makes 12 muffins. Once they are completely cooled, muffins can be stored in a sealed container for up to 5 days. Refrigeration suggested, but not required.
Adapted from wholeheared foods‘ website.