Whip up a batch of Pumpkin-Chocolate Chip Muffins to have on-hand for a fast, breakfast-on-the-go. Pumpkin puree and seeds provide seasonal flavor with added sweetness from chocolate chips.
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour (or all-purpose flour)
1/2 cup plus 2 Tbsp. packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
2 large eggs
1 cup plain yogurt (not nonfat)
1/4 cup vegetable oil
1 cup semisweet chocolate chips
1/2 cup minced crystallized ginger
2 tablespoons pumpkin seeds
How to Make It
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 1/4 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.
I used a whole can of pumpkin puree (seriously, who writes a recipe for just a cup when the can has more) and then increased other ingredients to compensate. Like the other reviewer, used ground ginger instead of crystalized, as well as greek yogurt (adding a little extra sugar to compensate). The flavor was pretty neutral, would not have been anything special (not very pumpkin-ish) without the choc chips.
This is an easy recipe and quick to prepare. I did not have crystallized ginger so I substituted it with 1/2 teaspoon ground ginger, and the muffins turned out just fine. The pumpkin seeds on the top offset the richness of the chocolate chips nicely!
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