Drunken Chocolate Pumpkin Muffins
1 1/4 cups (150 g) whole-wheat pastry flour
1/4 teaspoon fine sea salt
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 cup (168 g) agave nectar
1/4 cup (60 ml) canola oil
1 1/4 cups (305 g) pumpkin purée
1/2 cup (120 ml) whiskey
1 teaspoon pure vanilla extract
3.5 ounces (100 g) coarsely chopped nondairy (85% cocoa) dark chocolate
Preheat oven to 325°F (170°C, or gas mark 3). Line a standard muffin tin with paper liners.
In a large bowl, whisk flour, salt, baking soda, and cinnamon.
In a medium bowl, whisk nectar, oil, pumpkin, whiskey, and vanilla.
Fold wet ingredients into dry, being careful not to over mix. Fold in chopped chocolate.
Divide batter equally into liners.
Bake for 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from muffin tin, and let cool completely before storing.
Yield: 12 muffins