I used the homemade pumpkin puree that I made the other day for these muffins. The muffins are not too sweet, so the chocolate chips add a nice little burst of decadence with each bite. You can substitute dried cranberries for the chocolate chips, if desired.
Pumpkin Muffins with Chocolate Chips
1 c. all purpose flour
3/4 c. whole wheat flour
1/2 c. packed brown sugar
1/4 c. granulated sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg
1 c. pumpkin puree
1/2 c. orange juice
2 Tblsp. canola oil
1/2 c. semi sweet chocolate chips
Preheat oven to 350 F.
Combine flours, sugars, spices, baking powder, baking soda and salt in a large bowl.
Use a whisk to combine thoroughly. Make a well in the center and set aside.
In another bowl, combine egg, pumpkin, orange juice and oil.
Use a whisk to combine thoroughly.
Add pumpkin mixture to dry ingredients, gently stirring until dry ingredients are just moistened.
Add the chocolate chips.
Gently fold chocolate chips until just combined.
Spray the cups of a muffin pan with cooking spray or line with baking cups.
Divide the batter evenly into 12 muffin cups.
Bake for 18-22 minutes or until a wooden toothpick inserted into the center of a muffin in the middle of the pan comes out clean. Let cool 10 minutes then remove from pan and let cool completely on a wire rack.