⅓cupchopped walnuts or pecansoptional, for topping
Instructions
Preheat the oven to 350º F.
Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
In another bowl, combine the pumpkin or squash puree, syrup, oil, and juice and whisk together until smooth.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until completely mixed. If the batter is too stiff to mix, add a small amount of additional juice, but it should remain a thick batter. Stir in the chocolate chips.
Divide the batter between 12 foil-lined muffin cups in a muffin tin. Bake 20 to 25 minutes, or until a knife inserted into the center tests clean. Let cool to room temperature before serving.