Pumpkin Chocolate Chip Muffins (Egg-free Option)

Preheat oven to 350 F. In a large mixing bowl, beat the eggs, add the oil and stir in the sugar. Set aside.

Add the next six ingredients (both flours, baking powder, baking soda, salt and cinnamon) into a separate bowl, then stir it around with a spoon or similar implement to mix together (bonus: the cinnamon helps you see if it’s mixed thoroughly).

Add dry ingredients into the wet and stir until combined. Add the pumpkin. Stir until just mixed. Add chocolate chips. Combine thoroughly.

Spoon the batter into a buttered 12-muffin tin. You can also use paper or silicon muffin tin liners. Bake for 25 minutes at 350 F (check for doneness at 20 minutes as oven times will vary).

Notes:
1. If you are going egg-free and want to use the 1 tablespoon of baking powder as a replacement for the eggs, do not add it into the oil/sugar mixture when you would normally add eggs, but instead add it into the dry ingredients in the next step. Also note, you must still add the 1 teaspoon baking powder that is listed in the ingredients list lower down. This gives a total of 1 teaspoon plus 1 tablespoon.
2. You can use all 1.5 cups white flour if you don’t want to use wheat flour.