Pumpkin-Dark Chocolate Chip Muffins
Recipe information
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Cooking:
15 min.
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Servings per container:
18
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Ingredients for - Pumpkin-Dark Chocolate Chip Muffins

1. Cooking spray -
2. All-purpose flour - 1 ¼ cups
3. Whole wheat flour - 1 cup
4. Ground cinnamon - 2 teaspoons
5. Ground ginger - 1 ½ teaspoons
6. Baking soda - 1 ½ teaspoons
7. Ground nutmeg - ½ teaspoon
8. Ground allspice - ½ teaspoon
9. Salt - ¼ teaspoon
10. Packed brown sugar - 1 cup
11. Canned pumpkin - 1 cup
12. Soy milk - ⅓ cup
13. Vegetable oil - ⅓ cup
14. Molasses - ¼ cup
15. Large eggs - 2
16. Vanilla extract - 1 teaspoon
17. Chocolate chips - 1 cup

How to cook deliciously - Pumpkin-Dark Chocolate Chip Muffins

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.

2. Stage

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.

3. Stage

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.

4. Stage

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.