Pumpkin Chocolate Chip Muffins

Pumpkin and chocolate always belong together.

PUMPKIN CHOCOLATE CHIP MUFFINS

1/3 c. granulated sugar

1 T. molasses

1/4 c. vegetable or canola oil

1/4 c. milk (dairy or non-dairy)

1/2 c. pumpkin puree

1 c. flour

1/2 T. baking powder

pinch salt

1/2 t. cinnamon

1/4 t. nutmeg

1/4 t. ginger

1/4 t. cardamom

1/4-1/2 c. chocolate chips

brown sugar for topping

Mix sugar and oil with fork. Add pumpkin, molasses, and milk and mix again. Add dry ingredients. Don’t overmix since pumpkin is a natural binder and can make the gluten chewy if overworked. Fold in the chocolate chips.

Scoop out using an ice cream scoop into prepared muffin tins (makes about 8). Top with a pinch of brown sugar. Add to a 400 degree oven and bake until mostly firm and caramelized a little on tops. About 15 minutes or so.

Let cool and enjoy.