Pumpkin muffins

I'm currently on day four of a dairy-free diet because of some recent test results. So, I pulled out a good ol' cookbook, The Kind Diet, and made pumpkin muffins-- tis the season! The author of the book, Alicia Silverstone, is vegan and I've really been enjoying re-reading her book. I changed the recipe slightly so here it is:

Makes 12 muffins

Dry ingredients
2 cups spelt flour
1.5 tsp baking soda
1.5 tsp baking powder
1.5 tsp cinnamon
1/2 tsp nutmeg
1/2 cup dark chocolate chips (no coco butter is not dairy)

Wet ingredients
2.5 cups canned pumpkin
1/2 cup date sugar (or sugar of your choice)
1 'egg' (1TBSP flax mill + 3 TBSP boiling water)
1/2 cup flax milk (or milk of your choice)
1/3 cup safflower oil
1/2 tsp vanilla extract

1. Preheat oven to 350 degrees. Spray muffin tins with coconut oil (or oil of your choice). I recommend spraying your tins instead of using muffin liners.
2. Combine the dry ingredients in one bowl and mix.
3. Combine the wet ingredients in another bowl and mix.
4. Combine wet & dry ingredients & mix.
5. Fill muffins and bake for 25 minutes.
6. Taste the batter just to be sure :)
7. Set a timer and see how fast you can clean up.
8. No really do it-- Ready.Set.Go.