Pumpkin Chocolate Chip Muffins

2 Cups Flour
3/4 Cup Packed Brown Sugar
1 Tbsp. Watkins Baking Powder
1 tsp. Watkins Cinnamon
1 tsp. Watkins Ginger
3/4 tsp. Salt
Pinch Watkins Allspice
3/4 Cup Solid Pack Pumpkin
1 Egg
2/3 Cup Non-Fat Milk
3 Tbsp. Unsalted Butter, melted
1 tsp. Watkins Vanilla, Original Double Strength
1/2 Cup Mini Chocolate Chips

Heat oven to 375 degrees F. Coat 12 cup muffin pan with Watkins Cooking Spray. Combine flour, brown sugar, baking powder, cinnamon, ginger, salt and allspice in large bowl. In separate bowl, beat together pumpkin puree, egg, milk, butter and vanilla. Pour into flour mixture; stir until well combined. Fold in chocolate chips. Divide among prepared muffin cups. Bake in a 375 degree oven for 25 minutes. Cool slightly in pan; unmold onto wire rack. Serve warm.

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