Pumpkin Chocolate Muffins

• cooking spray
• 2 cups whole wheat flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/8 tsp. Ground nutmeg
• 3/4 cup packed brown sugar
• 3 tbsp. unsulphured molasses
• 1/4 cup canola oil
• 2 large eggs
• 1 cup canned pumpkin
• 1 tsp. vanilla extract
• 3/4 cup milk mixed with 1 tsp. lemon juice (soy, almond or cow\'s milk)
• 1/2 cup dark chocolate chips or chunks

Preparation

1 Preheat the oven to 400ºF. Coat a 12-cup muffin tin with cooking spray.
2 In a large bowl, sift together the flour, baking soda, salt, and spices.
3 In another large bowl stir togehter the sugar, molasses, oil and eggs. Whisk in the pumpkin and vanilla.
4 Mix the flour mixture into the wet ingredients half at a time, alternating with the buttermilk. Mix until just combined, do not overmix.
5 Pour the batter into prepared muffin tins and top with chocolate. Bake for 20 minutes or until toothpick inserted comes out clean.
6 Let cool for 15 minutes.

Special instructions