I make these as mini-muffins. I freeze them and take them out as needed for school lunches.
3 cup whole wheat flour
2 tsp baking powder
½ tsp cinnamon
¼ tsp salt
1 (15 oz) can pumpkin
3 large eggs, beaten
¾ cup brown sugar, packed
¾ cup soy milk or other pareve substitute
⅓ cup canola oil
1 tsp vanilla
1 cup chocolate chips (can use mini-chips)
Mix dry ingredients in a large bowl. Stir in the liquid ingredients and mix just until moistened. Stir in the chocolate chips.
Line muffin tin and preheat oven to 350.
Spoon the batter into the muffin cups. Bake 15 to 18 minutes in mini muffin tin or 20 to 23 minutes in full size tin, until a toothpick inserted in the center comes out clean. Cool 5 minutes.