Pumpkin Carrot Chocolate Chip Muffins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup ground flaxseed (made it super moist)
• 2 teaspoons pumpkin pie spice (or 1 1/2 tsp ground cinnamon plus 1/2 tsp each ground ginger and nutmeg)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 whole can (14 oz) real pumpkin puree
• 1/2 cup plain yogurt (vanilla will work too)
• 1/2 cup honey (or maple syrup, however I prefer the honey)
• 1/4 cup butter, melted
• 1 egg
• 1 teaspoon vanilla
• 1 cup finely (or coarsely if you like to see it) grated carrot
• 1 cup semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray and set aside.

2. In a medium bowl, combine flour, flaxseed, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots.

4 . Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened. Fold in chocolate chips (and walnuts, if using). Batter will be thick.

5. Divide batter evenly among 12 muffin cups. Bake on middle oven rack for 20-22 minutes, or until a wooden pick inserted in center comes out clean.

6. Cool on a wire rack.

I got the original recipe off the internet, and then I HIGHLY adapted it to what you see here. These are great hot...I throw them in the microwave for 20 seconds to get the chocolate gooey before I have one. I would include a picture, but we ate them all already.