Description
A favorite for mornings during the holidays at our house. We use Ghirardelli® dark chocolate chips for these.
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
- ⅓ cup soy milk
- ⅓ cup vegetable oil
- ¼ cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 18