Source Petite Kitchenesse
|1/2 cup||olive oil|
|1 cup||pumpkin purée|
|1 tsp||baking soda|
|1 1/2 cups||whole wheat flour|
|2 tsp||pumpkin spice|
|1 cup||Chocolate Chips||(I used mini chips)|
1. Preheat your oven to 350°. Combine dry ingredients in one bowl and wet ingredients in another. Whisk the former into the latter until well blended, then stir in chocolate chips.
2. Line a standard-sized muffin tin with cupcake wrappers. Fill each one 1/2 to 2/3 of the way with batter. Bake for 20–25 minutes, or until a toothpick inserted in a muffin center comes out clean. I ended up with 12 smallish muffins (they didn’t quite fill up the cupcake wrappers). Next time, I would either try to make a smidge more batter, or distribute the batter between 11 muffins. And, as theorized, they were deeelicious!