Pumpkin-Dark Chocolate Chip Muffins

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Prep

24 min

Cook

24 min

Total

48 min

Ingredients (17)

cooking spray g

1 ¼ cups all-purpose flour g

1 cup whole wheat flour g

2 teaspoons ground cinnamon g

1 ½ teaspoons ground ginger g

1 ½ teaspoons baking soda g

½ teaspoon ground nutmeg g

½ teaspoon ground allspice g

¼ teaspoon salt g

1 cup packed brown sugar g

1 cup canned pumpkin g

⅓ cup soy milk g

⅓ cup vegetable oil g

¼ cup molasses g

2 large eggs g

1 teaspoon vanilla extract g

1 cup chocolate chips g

Nutrition

kcal

fat

carbs

protein

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.