Pumpkin Chocolate Chip Muffins

culled from:http://www.metro.us/lifestyle

 

Brighten your morning with one of these moist, cakey muffins. Molasses gives them a deep, robust flavor, and the chocolate chips add just the right amount of sweetness. They make a perfect grab-and-go breakfast treat, or afternoon pick-me-up.

Ingredients

•  1 1/2 cups unbleached all-purpose flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 1/2 cup packed light brown sugar
• 1 cup canned pumpkin puree (from a solid-pack can)
• 1/2 cup unsulphured molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mini semisweet chocolate chips (optional)

• Prep Time: 10 minutes
• Cook Time: 20 minutes

• Total Time: 30 minutes
• Yield: Makes 12

Preparation

1. Preheat the oven to 400°F. Line 12 standard muffin pan cups with paper liners or coat with nonstick cooking spray.
2. In a large bowl, combine the all-purpose and whole what flour, the baking powder, baking soda, cinnamon, ginger, nutmeg and salt, and stir until well blended. Add the brown sugar and stir to blend.
3.In a medium bowl, combine the pumpkin, egg, molasses, and vanilla extract ad whisk until well blended. Add to the dry ingredients all at once and stir just until blended (do not overmix). Stir in the chocolate chips.
4. Divide the mixture evenly among the prepared muffin cups. Bake until a toothpick inserted into  the center of a muffin comes out clean, abut 20 to 25 minutes. Set the pan on a wire rack to cool for 2 to 5 minutes, then transfer the muffins to the rack to cool completely, or eat them sightly warm.
Recipe Notes and Tips
• Start checking the muffins to see of they are done about 5 minutes early, as oven temperatures can vary.
• Don't let the muffins sit in the pan for more than 5 minutes after they come out of the oven as they will begin to get soggy.
• Store the muffins in an airtight container for a day or two. Or wrap each individually in plastic wrap, place all in a zip-top bag, and freeze up to one month. Thaw at room temperature or in microwave for 10 to 30 seconds.