So, as I mentioned in a previous post, I made some awesome pumpkin muffins and took beeeautiful pictures only for them to be accidentally erased a day later. I’ve finally gotten around to re-making these bad boys and I am back  to share the delicious recipe! When my family owned a coffeehouse & bakery these are some of the muffins that we would feature for the fall, and they were always HUGE sellers! We would make them with olive oil, evaporated cane juice and soft white flour, and though I highly recommend using healthy ingredients like these, you can easily substitute them with regular oil, sugar and all-purpose or whole wheat pastry flour.

Hope you all are enjoying the fall and have a glorious weekend! oh! and don’t forget to enter the Eco-Bags Giveaway before Thursday for a chance to win some sweet reusable bags!

Ingredients

1 3/4 cups soft white flour
1 1/4 cups evaporated cane juice
1 teaspoon cinnamon
1 teaspoon nutmeg
3/4 teaspoon kosher salt
1 teaspoon baking soda
1/2 cup olive oil
3/8 cup water
8 ounces pumpkin puree
1 large egg
4 ounces chocolate chunks or chips

Directions

Preheat oven for 350 degrees and grease a 12-cup muffin pan.

In a large bowl combine olive oil, water, pumpkin puree and egg. In another bowl mix together flour, cane juice, cinnamon, nutmeg, salt and baking soda. Mix the dry into the wet until well incorporated. Fold chocolate into batter. Spoon batter into prepared muffin tin, filling about 3/4 of the way. Lightly sprinkle some of the evaporated cane juice on each muffin, and bake at 350 for about 25 minutes or until cooked through and the muffin tops spring back in the middle when lightly pressed.

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