Pumpkin Chocolate Chip Muffins

There is this lovely bakery in Indianapolis, Indiana called Rene's. Albert, the owner, is a great guy with some amazing desserts. I fell in love with his fruit tarts a few years ago and he gifted a few hundred of them to us for our wedding reception! They were perfect little treats tucked in between the large cupcake and orchid centerpieces....mmmmm. Well once I moved past the fruit tarts, I found that just about everything he makes is as delicious as the fruit tarts. But by far my favorite item in his kitchen are the Pumpkin Chocolate Chip Muffins. I have never asked him for the recipe, but here is my own attempt.

Ingredients:
3/4 cup vegan cane sugar
1/4 cup organic canola oil
2 free range eggs
1 cup canned organic pumpkin
1/4 cup water
1 1/2 cups unbleached flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 - 1 tsp ground ginger
1 -2 tsp ground cinnamon
1/2 - 1 tsp fresh ground nutmeg
Pinch of salt
1 cup semisweet chocolate chips
( I didn't have clove, but that might be a great addition 1/2 -1 tsp of ground clove)


Preheat the oven to 350. Grease large muffin tin. Whisk sugar, oil, eggs. Add pumpkin and water. In separate bowl whisk together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture to dry mixture (like you would when making Chocolate Chip Cookies). Do not over mix. Stir in chocolate chips. Fill large muffin cups 3/4 full with batter (should yeild 6 muffins). Bake in preheated oven for 35 to 45 minutes. Let cook for 15-20 minutes. Turn out and eat!