Pumpkin Chocolate Chip Muffins

1 cup all-purpose flour 

1 cup whole wheat flour 

1 teaspoon baking soda 

1/2 teaspoon salt 

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg 

3/4 cup packed dark brown sugar

3 tablespoons molasses 

1/4 cup canola oil 

2 eggs

1 1/2  cup canned pumpkin

1 teaspoon vanilla extract 

1/2 cup lowfat buttermilk 

1 cup chocolate chips

 

1. Preheat oven to 400 degrees. Coat a 12-cup muffin pan with spray.

 

2. In a bowl, combine the flours, baking soda, salt, cinnamon, ginger, cloves and nutmeg.

 

3. In a large bowl, whisk sugar, molasses, oil and 1 egg. Add the additional egg and whisk. Whisk in the pumpkin and vanilla. Alternately add the flour mixture and buttermilk. Whisk until just combined. Fold in chocolate chips.


4. Pour batter into muffin tins. Bake for 20 minutes.