Chocolate Chip Pumpkin Muffins

Recipe adapted from Our Best Bites

Ingredients

1 1/2 cups all purpose flour (spooned into measuring cup and leveled)
1 1/2 cup whole wheat flour, (again, don’t scoop!) or all purpose flour if you like
1 or 2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar
1 1/4 cup white sugar
3/4 cup vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 375 degrees.  Fill muffin tins with paper liners.

Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.

In a separate mixing bowl combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar.  Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.

Slowly add dry ingredients to wet and mix together, being careful to not over mix.  When combined, gently stir in chocolate chips.   Divide batter between muffin pans and sprinkle a few extra chocolate chips on top.  Bake for 20-25 minutes or until a skewer comes out with a few crumbs attached.  

Let cool for a couple minute then remove muffins from pan and place on wire cooling rack.