Ingredients:

• ½ c. oil
• ½ c. evaporated cane juice crystals
• ½ c. sucanat
• 4 eggs
• 2 c. (1 small can) pumpkin
• 2 ½ c. whole einkorn flour
• 2 t. baking soda
• 1½ t. cinnamon
• ¼ t. salt
• 1 c. bittersweet chocolate chips

Directions:

1. Put oil, sugars, eggs, and pumpkin into large bowl. 
2. Mix thoroughly at medium speed with hand mixer.
3. Add the rest of the ingredients except the chocolate chips.
4. Mix thoroughly.
5. Add chocolate chips and stir to incorporate.  
6. Scoop into baking-cup lined muffin tins. 
7. Bake in pre-heated 350° degree oven for about 18-20 minutes. Freezes well.

Servings: Makes 24