Dark Chocolate Chip and Pumpkin Muffins

Ingredients

• cooking spray
• 1 ¼ cups all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons ground ginger
• 1 ½ teaspoons baking soda
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ¼ teaspoon salt
• 1 cup packed brown sugar
• 1 cup canned pumpkin
• ¼ cup molasses
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Step 1

Gently heat your oven to 400°F (200°C). Get your muffin tin ready by spraying it with cooking spray or lining it with paper liners. In a large bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt. Make a little well in the center of the dry ingredients.

Step 2

In another bowl, mix the brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla until everything is well combined. Pour this wet mixture into the well you made in the dry ingredients and gently stir until just mixed—don’t overdo it. Fold in the chocolate chips last.

Step 3

Scoop the batter into your muffin cups, filling each about three-quarters full. Pop them in the oven and bake for around 15 minutes, or until a toothpick poked into the center comes out clean. Once done, take the muffins out of the pan right away and let them cool completely on a wire rack before digging in.