Non-Dairy Chocolate Muffins

• 15 ounces, weight Canned Pumpkin Puree
• 2 cups Sugar
• 1 cup Almond Oil (or Canola)
• 4 Eggs
• 4 Tablespoons Cocoa Powder
• 2 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 1/2 teaspoons Kosher Salt
• 2 teaspoons Ground Cinnamon
• 1-1/2 cup All-purpose Flour
• 1-1/2 cup Whole Wheat Flour
• 3 cups Semi-Sweet Chocolate Chips

1. Preheat oven to 350 F.
2. In a mixing bowl using an electric mixer, cream pumpkin puree and sugar. Add almond oil and eggs and mix to combine. Then mix in the cocoa powder, baking soda, baking powder, salt and cinnamon. Add flours and mix well. Fold in chocolate chips until evenly distributed in batter.
3. Scoop batter into three 12-cup standard size muffin tins. Bake at 350 F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

sugar, almond oil, eggs, cocoa, baking soda, baking powder, kosher salt, ground cinnamon, allpurpose, whole wheat flour, semisweet chocolate chips

Taken from tastykitchen.com/recipes/breads/non-dairy-chocolate-muffins/ (may not work)