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Ingredients

cooking spray 1 ¼ cups all-purpose flour 1 cup whole wheat flour 2 teaspoons ground cinnamon 1 ½ teaspoons ground ginger 1 ½ teaspoons baking soda ½ teaspoon ground nutmeg ½ teaspoon ground allspice ¼ teaspoon salt 1 cup packed brown sugar 1 cup canned pumpkin ⅓ cup soy milk ⅓ cup vegetable oil ¼ cup molasses 2 large eggs 1 teaspoon vanilla extract 1 cup chocolate chips

Nutrition Info

212.7 calories carbohydrate: 34.7 g cholesterol: 20.7 mg fat: 7.8 g fiber: 2.3 g protein: 3.3 g saturatedFat: 2.4 g servingSize: - sodium: 186.9 mg sugar: 20.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
Whisk all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt together in a bowl, form a well in the center.
Stir brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until batter is just combined, fold in chocolate chips. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Remove muffins from pan immediately and cool completely on a wire rack.

18 muffins

A favorite for mornings during the holidays at our house. We use Ghirardelli® dark chocolate chips for these.