Chocolate Pumpkin Muffins

Pinterest has yielded another great find - chocolate pumpkin muffins. These muffins are chocolaty but not too rich, super moist from the pumpkin, and overall delicious! The recipe calls for pastry flour, which I did not have. When looking up substitutions, I discovered that you can use all-purpose flour that has been sifted three or four times. Sifting creates super soft, fluffy flour, and that method worked really well for these muffins. This is a recipe that I will absolutely make time and time again.
Chocolate Pumpkin Muffins
from: feastie.com
Yield: 12 regular sized muffins

What You Need
1 cup pastry flour {Can use whole wheat or regular, or sifted all-purpose flour.}
1/3 cup unsweetened cocoa powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. allspice
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup canola oil
1 cup granulated sugar
2 eggs
1 15-oz. can pumpkin puree
1 tsp. pure vanilla extract

What To Do
1. Preheat oven to 350 degrees F. Lightly spray muffin tin, or use paper liners.
2. In a large bowl, whisk flour, cocoa powder, cinnamon, nutmeg, ginger, cloves, allspice, baking powder, baking soda, and salt.

3. In a separate large bowl, whisk together oil, sugar, eggs, pumpkin, and vanilla.

4. Whisk flour mixture into pumpkin mixture until combined.

5. Fill muffin tins. {A cookie scoop makes this really easy.}
6. Bake until a toothpick inserted in the center comes out clean, about 20-24 minutes. Remove to a wire wrack to cool.

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