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| Pumpkin-Dark Chocolate Chip Muffins |
"A favorite for mornings during the holidays at our house. We use Ghirardelli® dark chocolate chips for these."
Ingredients :
- cooking spray
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 1 cup canned pumpkin
- 1/3 cup soy milk
- 1/3 cup vegetable oil
- 1/4 cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions :
| Prep : 15M | Cook : 18M | Ready in : 30M |
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- Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
- Whisk all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt together in a bowl; form a well in the center.
- Stir brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until batter is just combined; fold in chocolate chips. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Remove muffins from pan immediately and cool completely on a wire rack.
Notes :
- I used soymilk, but any milk will work. I also sometimes make 12 oversized muffins instead of 18 regular, and just bake them for about 20 minutes.
- Lightly spoon flours into measuring cups and level with a knife to measure more accurately.
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