Spicy Pumpkin Chocolate Chip Muffins

• 3/4 cups Granulated Sugar
• 2 whole Eggs
• 1/4 cups Vegetable Oil
• 3/4 cups Canned Pumpkin
• 1/4 cups Water
• 1-1/2 cup Whole Wheat Flour
• 3/4 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Cloves
• 3/4 teaspoons Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Ground Nutmeg
• 1/2 cups Semi-Sweet Chocolate Chips

1. Preheat oven to 400 degrees F. Line your muffin tin with paper liners or grease and flour.
2. Mix your sugar, eggs and oil together in a bowl and then add in the pumpkin and water.
3. In a separate bowl, mix together flour, baking powder, baking soda, salt and spices together. Add to the wet ingredients and chocolate chips and stir until just combined.
4. Dose the batter into muffin cups and bake about 15 minutes.
5. *Please note, I prefer to use King Arthur Flour's White Whole Wheat Flour for this recipe. It still has the whole grain factor, but it a bit lighter to work with.

sugar, eggs, ubc, pumpkin, ubc, whole wheat flour, baking powder, ubc, ubc, ubc, cinnamon, ubc, ubc, semisweet chocolate chips

Taken from tastykitchen.com/recipes/breads/spicy-pumpkin-chocolate-chip-muffins/ (may not work)