Pumpkin Bread Muffins

INGREDIENTS:
5 Cup cooked pumpkin (4 if you don’t like it too moist)
2 Cup maple syrup (grade b)
2 Each "eggs" = 2 tablespoons ground flaxseed pureed w/ 6 tablespoons water
1 Cup coconut milk or other nut milk
3/4 Cup safflower oil
1 Teaspoon vanilla extract
4 Cup spelt flour
3 Teaspoon baking soda
3 Teaspoon baking powder
1 Tablespoon ground cinnamon
1 Teaspoon ground nutmeg
3/4 Cup grain-sweetened, nondairy chocolate or carob chips
1 Cup whole nuts (pecans, walnut or macadamia), save a little bit of chocolate and nuts to sprinkle on top
1/4 Teaspoon clove
1 Teaspoon ground ginger

INSTRUCTIONS:
1 - Preheat oven to 350 F. Oil two 9"x5" glass loaf pans.
2 - Combine he pumpkin puree, sugar, "eggs", milk, oil, and vanilla extract in a mixing bowl. 3 3 - In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, clove, ginger, and most of the chocolate chips and nuts if reserving some to sprinkle on top.
4 - Add the wet ingredients to the dry ingredients until just combined.
5 - Fill the prepared pans with the batter. Top with the reserved chocolate chips and nuts.
6 - Bake for 45 minutes to 1 hour or until the top springs back when pressed with a finger.
7 - Let the loaves cool in the pans for a few minutes, then turn out onto a baking rack to cool completely.

COMMENTS:
Thanks to Michelle Palenscar for this recipe. Can't wait to try it!