Chocolate Chip-Pecan Pumpkin Muffins

Makes 6 jumbo or 12 regular muffins

Seeing as we're talking about taking liberties with this recipe. Jeff asked me to mention that these muffins are even better with a generous smear of peanut butter or Nutella. 

1/3 cup canola oil
1 cup sugar
2 large eggs
1/2 cup black strap molasses
1 cup canned pumpkin (not pie filling)
2 cups all-purpose flour or white whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup chopped pecans
1 cup semi-sweet chocolate chips

1. Position a rack in the middle of the oven and preheat to 350 degrees F. Coat a muffin tin with cooking spray.

2. In a large bowl combine oil, sugar, eggs, molasses and pumpkin. Stir well. In a separate medium bowl, combine flour, baking powder, baking soda, salt and pumpkin pie spice. Add slowly to the oil mixture, stirring well until flour is thoroughly dissolved. Gently stir in pecans and chocolate chips. Pour batter into the prepared muffin tin.

3. Bake for 18-20 minutes, or until the tops are lightly browned and a cake tester inserted into the middle of a muffin comes out clean. Transfer to a wire rack to cool for 5 minutes before removing.

 Recipe created by Susan Russo of Food Blogga.