Pumpkin Chocolate Chip Muffin

It is a little bit funny that on the day that we "spring" the clocks forward for daylights savings, I decide to make what people typically think of as a Fall muffin.
This muffin though is not overloaded with autumn spices, it really has just a bit of cinnamon.  The applesauce in it, mellows out the pumpkin, so it is not too overwhelming and heavy.

It is guilt free too, because it is so loaded with pumpkin, spelt, flax and applesauce, there was no room for any oil or vegan butter.  The vegan chocolate chips are the only indulgence here.
It is a very moist, nicely sweet muffin, that is a boost for breakfast or fits the bill for dessert.
My very close friend loves all things pumpkin.  I didn't want to wait to turn back the clocks again just to make her something that is her favorite.  Besides,
Fall, Winter, Spring or Summer.  Pumpkin is awesome anytime.

Pumpkin Chocolate Chip Muffin

Preheat oven to 350 degrees.  Line a muffin pan with paper liners.

Makes 12 muffins

In a medium bowl, whisk together:

3/4 cup organic spelt flour

1/2 cup organic pastry flour (this is a soft whole wheat)

2 tablespoons flaxseed meal

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1 cup of organic sugar (evaporated cane juice)

1/2 teaspoon cinnamon

In a separate medium bowl, stir to combine:

1 cup organic pumpkin (canned pure puree is fine)

1/4 cup water

3/4 cup organic unsweetened applesauce

1 teaspoon best quality vanilla

Add the dry ingredients to the wet and mix until just incorporated.

Fold in:

1/2 cup vegan chocolate chips

Pour batter evenly, 3/4 of the way full into lined muffin pan. Bake at 350 degrees for 18-20 minutes or until toothpick inserted comes out clean, and muffin is springy to the touch.

Cool in pan 5 minutes and then remove to wire rack to cool.  Allow to cool completely before storing in an airtight container.  Wrapped individually, these freeze great too!