Pumpkin-Chocolate Chip Muffins
Here’s a perfect breakfast treat as we head into fall. Delicious pumpkin surrounds chocolate chips, crystallized ginger.From All You Magazine
Ingredients
- 1 cup all-purpose flour
- 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.
