Pumpkin Ginger-Chocolate Muffins
3 ¼ cups white whole-wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
½ teaspoon kosher salt
1 cup coconut sugar
3 large eggs, at room temperature
2 cups plain pumpkin puree
½ cup extra-virgin olive oil
¼ cup kefir
1 teaspoon vanilla extract
½ cup chopped candied ginger
8 ounces bittersweet chocolate, finely chopped
3 tablespoons raw pumpkin seeds
A decadent chocolate topping conceals moist muffins made from beta carotene- and nutrient-rich pumpkin plus good-for-you olive oil and whole-grain flour.
Preheat the oven to 350°F. Spray two 12-cup muffin tins with nonstick cooking spray or use paper liners. Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, salt, and sugar. In a separate medium bowl, whisk together the eggs, pumpkin, olive oil, kefir, and vanilla until blended. Pour the wet ingredients into the dry and use a rubber spatula to mix together just until combined. Fold in the chopped ginger.
Fill the muffin tins about ¾ full and bake for 20 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. Allow the muffins to cool in the tins for 15 minutes then remove from the tins and place on a wire rack cool completely.
Meanwhile, melt the chocolate in the microwave in 10-second intervals on high, stirring with a rubber spatula in between. When it is about 80% melted, remove it from the microwave and stir until it is completely smooth. Dip the top of each muffin in the chocolate, allowing the excess to drip off. Sprinkle with the pumpkin seeds and let stand for 15 minutes to set.