3 teaspoons of salt
8 teaspoons of baking powder
½ cup of dairy free chocolate chips
1 cup of chopped pecans
30 ounce can of pumpkin pie mix
½ cup of molasses
¾ cup of water
Place dry ingredients into a large bowl and mix, then add all the moist ingredients and mix together.
Bake at 350 to 375 for 30 minutes in a oiled muffin tin. Makes a dozen large muffins.
Great breakfast treat.
Here is a Solar Oven version of this recipe for those who like to cook with the sun.