Chocolate Pumpkin Muffins

Here in Zoey's kitchen we are always on the lookout for new muffin recipes. Since this recipe uses pumpkin as a binding agent, each muffin offers almost a full day's worth of vitamin A. We also use ground flaxseed as an egg substitute so you get a good dose of Omega 3's. As a bonus these muffins are extra chocolatey and delicious. It is pretty much a win all around.

We brought these muffins to our child birth preparation class and they were a big success. This recipe originally came from the carrotsncake blog and Zoey and I veganized it by replacing the eggs with 2 Tablespoons of ground flaxseed and 9 Tablespoons of water. We also made some other changes so I will show you what we do to make these:


Ingredients:

1 1/4 cup whole wheat pastry flour
1/4 cup cocoa powder
1/4 cup sugar
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon cloves (I like cloves better than nutmeg)
2 Tablespoons ground flaxseed
1/2 cup chocolate chips

1/2 can of pumpkin
1 teaspoon vanilla extract
9 Tablespoons of water

Directions:

1. Add all dry ingredients and mix together.
2. Add the wet ingredients and mix well. I even use a hand mixer sometimes so with this muffin recipe you don't have to worry about "over mixing".
3. Divide batter into 9 muffin containers and cook at 335 degrees (or somewhere between 325-350) for 29 minutes. We use the silicone non-stick muffin pan so the muffins just pop right out.
4. Let the muffins cool for 5 minutes and then enjoy!