Chocolate Chip Fig Pumpkin Muffins

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