Pumpkin-Chocolate Chip Muffins

• 1 cup all-purpose flour
• 3/4 cup whole-wheat pastry flour (or all-purpose flour)
• 1/2 cup plus 2 Tbsp. packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 2 large eggs
• 1 cup plain yogurt (not nonfat)
• 1/4 cup vegetable oil
• 1 cup semisweet chocolate chips
• 1/2 cup minced crystallized ginger
• 2 tablespoons pumpkin seeds

1. Preheat oven to 375u0b0F. 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. Sprinkle with remaining ginger and pumpkin seeds. Bake until muffins are golden and a toothpick inserted into center of a muffin comes out clean, 20 to 22 minutes. Let cool in pan 5 minutes, then turn muffins out onto a rack to cool completely.

flour, flour, brown sugar, baking powder, baking soda, salt, pumpkin puree, eggs, plain yogurt, vegetable oil, chocolate chips, ginger, pumpkin seeds

Taken from www.myrecipes.com/recipe/pumpkin-chocolate-chip-muffins (may not work)