Ingredients
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2 cups all-purpose flour
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2 1/2 teaspoons baking powder
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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3/4 teaspoon salt
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1/4 teaspoon baking soda
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1 dash ground allspice
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3/4 cup firmly packed brown sugar
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3/4 cup canned pumpkin (not pumpkin pie filling)
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2/3 cup milk
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3 tablespoons butter, melted
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1 teaspoon vanilla
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1/2 cup miniature semisweet chocolate chips
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1 egg
Instructions
- Preheat oven to 375* F. Grease the cups of a 12-cup muffin tin, or line cups with paper liners.
- In a large bowl, combine flour, baking powder, spices, salt, and baking soda.
- In another bowl, combine all remaining ingredients except chocolate chips.
- Stir pumpkin mixture into flour mixture until just combined (should still be lumpy). Stir in chocolate chips.
- Fill muffin cups about 3/4 full. Bake at 375* F for 18-22 minutes, or until a toothpick inserted near center of a muffin comes out clean.
- Cool 5 minutes in pan; remove muffins to a wire rack to cool completely.