Pumpkin Muffins

This is a recipe our family makes all the time. It's a great breakfast or a snack. Better yet, it's healthy and my kids love it. I originally found it here, and have adapted it a little by using whole wheat flour, less sugar, and and chocolate chips instead of raisins. The recipe makes a large batch (36 muffins!) but you can easily scale it down. We usually make the full batch and throw them in the freezer. They do really well warmed up in the microwave for 20 seconds.

Enjoy!

Pumpkin Muffins

4 3/4 cups whole wheat flour
2 1/2 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons soda
1 1/2 teaspoons salt
2 1/4 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon ground cloves
6 eggs
1 (29 oz) can pumpkin
1 cup unsweetened applesauce
1 1/4 cups chocolate chips


1. Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners.

2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth.

3. Add the pumpkin mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir in the chocolate chips. Spoon batter into the prepared muffin cups.

4. Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.