CHOCOLATE-GINGER PUMPKIN MUFFINS

Chocolate-Ginger Pumpkin Muffins image

When it's breezy outside and time for breakfast, we love this tender, moist muffin with hints of ginger and orange, served slightly warm. -Eva Amuso, Cheshire, Massachusetts

Provided by Taste of Home

Time 35m

Yield 20 muffins.

Number Of Ingredients 15

Previous Next

Ingredients

1-3/4 cups all-purpose flour
1 cup packed brown sugar
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs
3/4 cup canned pumpkin
1/2 cup canola oil
1/2 cup plain yogurt
4 teaspoons grated orange zest
1 cup miniature semisweet chocolate chips
1/3 cup finely chopped crystallized ginger

Steps:

Preheat oven to 375°. In a large bowl, whisk the first eight ingredients. In another bowl, whisk eggs, pumpkin, oil, yogurt and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips and crystallized ginger., Fill greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 201 calories, Fat 9g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 140mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.