Chocolate Chip Pumpkin Muffins |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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shared from a LLL enrichment meeting Ingredients:
2 cups whole wheat flour (wheat or a combination of white and wheat) |
2 1/2 teaspoons baking powder |
1 teaspoon ground ginger |
1 teaspoon cinnamon |
3/4 teaspoon salt |
1/4 teaspoon baking soda |
1 dash allspice |
1 egg |
3/4 cup dark brown sugar |
3/4 cup canned pumpkin |
2/3 cup milk |
3 tablespoons butter, melted |
1 teaspoon vanilla extract |
Directions:
1. Stir dry ingredients into wet ingredients until just moistened.
2. Stir in 3/4 cup mini semisweet chocolate chips.
3. Fill greased or paper-lined muffin cups three-fourths full.
4. Bake at 375 degrees for 18-22 minutes, until a toothpick comes out clean.
5. Cool for 5 minutes before removing from pan to a wire rack.
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