Preheat over to 350 degrees.
In a large bow, combine the first seven ingredients. This is your flour mixture.
2
In a separate bowl, combine the eggs, pumpkin, oil, honey , and water and mix well. This is your pumpkin mixture.
3
Make a well in the middle of the flour mixture and pour the pumpkin mixture into the well, folding gently just until the mixtures are combined. Fold in the walnuts and chocolate chips. Do not over-stir.
4
Spray about 12-15 muffins cups with non-stick cooking spray and fill each cup about three-quarters of the way full. Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Let the muffins cool for about 10 minutes in the pan and then remove them onto a wire cooling rack to cool completely before storing.
5
Store all leftover muffins in an airtight container and if keeping more than one day, refrigerate.
Try this same recipe using mini muffin pans and decreasing your baking time to about 12 minutes.
