Ingredients:
¾ cup white sugar
1 Tablespoon Butter EVOO
3 Tablespoons Butternut Squash Seed Oil
2 eggs
¾ cup canned pumpkin
¼ cup water
1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon ground nutmegPum
¼ teaspoon salt
¾ cup semisweet chocolate chips
Preparation:
Preheat oven to 400 degrees. Grease and flour muffin pan. Mix sugar, oils, eggs. Add pumpkin and water to mixture.
In separate bowl mix together the flour, baking soda, baking powder, spices and salt. Add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.
Fill muffin cups 2/3 full. Bake for approximately 20 minutes. Let muffins cool in pan for 5 minutes, remove and cool for 10 minutes before serving.
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