Seena's Pumpkin Chocolate Chip Muffins


1¾ cups whole wheat pastry flour
1 cup sugar
1 tbsp baking powder
¼ tsp salt
1 cup chocolate chips
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground allspice
1 cup pureed pumpkin (use simple canned pumpkin)
½ cup soy milk
½ cup vegetable oil
2 tbsp molasses


Preheat oven to 400°F. Lightly grease (or line with paper) a twelve-muffin tin.

Sift together flour, sugar, baking powder, salt, and spices, mixing in chocolate chips last. In a separate bowl, whisk together the pumpkin, soy milk, oil, and molasses. (Tip: dip your tablespoon measuring spoon in the vegetable oil prior to measuring out the molasses – this will help it not stick.) Pour the wet ingredients into the dry and mix - don’t over mix.

Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick poked in the center comes out clean. We generally make a double batch and freeze half – hey, you’ve got the bowls and the measuring stuff out, anyway!