Chocolate Chip Pumpkin Muffins

1 1/3 cups all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon nutmeg
3 large eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup brown sugar
3/4 cup chocolate chips
turbinado sugar for topping

Preheat the oven to 425 degrees. Grease 1 regular-sized 12-muffin tin. In
a large bowl, stir together the flour, salt, baking powder, cinnamon,
cloves, and nutmeg. In another bowl, stir together the eggs, pumpkin,
vegetable oil, extract, and brown sugar until smooth. Form a well in the
dry ingredients and pour in the liquid mixture. Stir to combine. (Do not
over-stir. Some lumps are acceptable.) Fold in the chocolate chips. poon
the batter into muffin tin. Sprinkle the turbinado sugar over the muffins.
Quickly place the muffins in the oven and reduce the heat to 375 degrees.
Let bake for 12 to 15 minutes or until the tops are lightly browned and a
toothpick inserted in the center comes out clean. Let cool for a few
minutes and then remove the muffins from the pan to a rack to cool.

Baker's note: Baking times will vary depending on how well your oven holds
the heat. The high creates a burst of steam in the batter that helps the
muffins rise with well-domed tops.

Sandy U.


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