Muffins - Chocolate Breakfast Cake 

Besides muffins, these can bake in my scone pan and small nordicware bundt pan, they make nice crusty edges.

Preheat oven to 450* or 500*.

Bake at convection bake 375* in:
nordicware mini scone pan AND
nordicware mini bundt pan
for 15-20 minutes for the scone pan then an additional 15-20 minutes for the cake.
In 2 qt mixing pitcher combine with immersion blender:
1/2 c melted unsalted butter
2 eggs
4oz brown sugar
4oz white sugar
3 oz  molasses
Until smooth.

Add in:
2 oz whole milk yogurt
4 oz whole milk
15-20 oz roasted pumpkin
Mix thoroughly with the immersion blender until very smooth.

Add in:
heaping 1/2 c unsweetened baking cocoa powder
a dribble of vanilla

Mix together:
15 oz whole wheat pastry flour
1 t baking soda
1 t baking powder
1 t salt

Gently with silicone scraper stir dry into wet mixture. LET REST several minutes then gently stir again. This gives time for the flour to hydrate without too much mixing.

Gently stir in:
10 oz trader joes chocolate chunks

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