Chocolate Chip Fig Pumpkin Muffins
Ingredients:
1 ¾ cups BD all-purpose flour
¾ teaspoon BD baking soda
¾ teaspoon ground BD cinnamon
¾ teaspoon ground BD ginger
½ teaspoon ground BD nutmeg
¾ cup BD monkfruit or BD white sugar
1 teaspoon BD Himalayan salt
6 Tablespoon Canola Oil
1/3 cup cold water
3 large BD eggs
½ can pumpkin puree (8 oz)
1 cup BD dried figs (stemmed)
¾ cup BD chocolate chips
½ cup BD walnuts
Preheat oven to 375F. Spray muffin tins with cooking spray.
Whisk dry ingredients in a large bowl: flour, baking soda, cinnamon, ginger, nutmeg, monkfruit/sugar, and salt
Combine wet ingredients in a medium bowl: oil, water, eggs and pumpkin puree
Fold wet ingredients into the dry ingredients until just combined. Place figs, chocolate chips and walnuts in a food processor. Pulse for about 15 to 18 pulses. Stir in figs, chocolate chips and walnuts. Fill ¾ of each muffin liner with batter.
Bake for 20 minutes or until a toothpick inserted into the middle comes out dry.
Yields 12 muffins