¾ cup whole-wheat pastry flour (or all-purpose flour)
½ cup plus 2 Tbsp. packed light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree
2 large eggs
1 cup plain yogurt (not nonfat)
¼ cup vegetable oil
1 cup semisweet chocolate chips
½ cup minced crystallized ginger
2 tablespoons pumpkin seeds
Instructions
Preheat oven to 375ºF. Line a 12-cup muffin tin with paper liners or mist with cooking spray.
In a large bowl, whisk both flours, brown sugar, baking powder, baking soda and salt. In a medium bowl whisk pumpkin, eggs, yogurt and oil. Stir pumpkin mixture into flour mixture until just moistened. Stir in chocolate chips and ¼ cup ginger.
Divide batter among muffin cups. Sprinkle with remaining ginger and pumpkin seeds. Bake until muffins are golden and a toothpick inserted into center of a muffin comes out clean, 20 to 22 minutes. Let cool in pan 5 minutes, then turn muffins out onto a rack to cool completely.