I first made this recipe for my brother over two years ago. I was visiting him in La Jolla, and noticed he was living off of the Grad-School Meal Plan (aka peanut butter, bread, coffee, and beer). You could ask him yourself, but I’m pretty sure he enjoyed these pumpkin muffins.
2 1/4 cups whole wheat flour
2/3 cups sugar
1/2 cup veggie oil
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 can pumpkin puree
1/2 bag dark chocolate chips
1 tablespoon apple cider vinegar
2/3 cups almond milk
pinch cinnamon
pinch nutmeg
pinch chili powder
splash vanilla extract.
Preheat oven to 350F
Mix together flour, sugar, baking powder, baking soda, and salt.
Add in pumpkin puree, oil, almond milk, apple cider vinegar, vanilla and spices
Stir until well blended. If the mixture appears dry, add a splash more oil.
Add in chocolate chips and mix gently.
Fill muffin cups halfway (these babies will rise!)
Bake for 15 minutes or until a toothpick comes out clean.