Pumpkin Chocolate Chip Muffins

• 2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon all spice (or 4 whole all spice berries, ground)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2/3 cup brown sugar
• 1/2 cup yogurt (I used Greek)
• 1/2 cup vegetable oil
• 1 cup pumpkin puree
• 1 1/2 teaspoons vanilla extract
• 3/4 cup chocolate chips, plus more for muffin tops (I used dark chocolate; use whatever type you like)

1. 1. Preheat oven to 375 F and grease or line a standard 12-cup muffin tin.
2. 2. In a large bowl, whisk together the all-purpose and whole wheat flours, cinnamon, cloves, ginger, nutmeg, all spice, baking powder, baking soda, and salt to evenly combine.
3. 3. In the bowl of a stand mixer, beat the eggs with the brown sugar on medium speed, for about 30 seconds, until smooth. Add yogurt, oil, pumpkin puree, and vanilla extract and beat into the mixture until smooth. Add dry ingredients to wet and mix in at lowest speed just until evenly incorporated. Fold in 3/4 cup chocolate chips with a spatula.
4. 4. Divide the muffin batter between the 12 muffin cups. Top each muffin with about 5 chocolate chips, placed strategically around the top surface, pointed-tip up. Place muffins into oven, reducing temperature to 350 F once inserted, and bake for about 25 minutes. Test muffins with a toothpick, making sure it comes out free of batter. Enjoy warm, and allow to cool before storing leftovers in an airtight container. Tip: Leftover muffins are great warmed up in the microwave for about 20-25 seconds.

flour, whole wheat flour, cinnamon, ground cloves, ground ginger, ground nutmeg, spice, baking powder, baking soda, salt, eggs, brown sugar, yogurt, vegetable oil, pumpkin puree, vanilla, chocolate chips

Taken from www.epicurious.com/recipes/member/views/pumpkin-chocolate-chip-muffins-51338021 (may not work)