by Sarah Steimer
- 2 1/4 cups whole wheat pastry flour
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon finely grated fresh ginger
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 3/4 cup packed brown sugar
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 teaspoon apple cider vinegar
- 1/3 cup vegetable oil
- 2 eggs
- 1/4 cup molasses
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Grease and flour a muffin tray or use liners.
Combine the milk and vinegar in a small bowl and set aside.
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, grated ginger, salt and chocolate chips. Make a small well in the dry ingredients.
In a medium bowl, whisk together the brown sugar, milk-vinegar mixture, oil, eggs, molasses and vanilla extract. Add the wet ingredients into the well of the dry and stir with a wooden spoon until just combined.
Fill the muffin tins about 3/4 of the way full and bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean. Let stand for 3-5 minutes before removing the muffins from the tray.
Makes 16-18 muffins.
Recipe from: She Bakes Here