Seena's Pumpkin Chocolate Chip Muffins

Ingredients

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

Directions

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!