Pumpkin-Chocolate Chip Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup crystallized ginger minced
• 2 large eggs 
• 1 cup flour all-purpose
• 0.5 cup brown sugar light packed
• 1 cup yogurt plain (not nonfat)
• 1 cup pumpkin puree 
• 2 tablespoons pumpkin seeds 
• 0.5 teaspoon salt 
• 1 cup semi chocolate chips 
• 0.3 cup vegetable oil 
• 0.8 cup pastry flour whole-wheat all-purpose (or flour)

Equipment

• bowl
• frying pan
• oven
• whisk
• toothpicks
• muffin liners
• muffin tray

Directions

1. Preheat oven to 375F. Line a 12-cup muffin tin with paper liners or mist with cooking spray.
2. 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.
3. Divide batter among muffin cups.
4. Sprinkle with remaining ginger and pumpkin seeds.
5. Bake until muffins are golden and a toothpick inserted into center of a muffin comes out clean, 20 to 22 minutes.
6. Let cool in pan 5 minutes, then turn muffins out onto a rack to cool completely.