Recipe

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• 1 2/3 cups whole wheat flour
• 1/2 cup turbinado sugar
• 1/2 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 eggs ( egg
• 1 cup canned pumpkin
• 1/2 cup applesauce
• 1 cup semisweet chocolate pieces (6 oz) or 1 cup carob chips

• 1 Grease eighteen 2-1/2-inch muffin cups or line the muffin cups with paper bake cups and set aside.
• 2 In a medium mixing bowl, combine flour, sugar, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
• 3 In another medium bowl, combine the eggs/egg sub, pumpkin, and applesauce.
• 4 Add the pumpkin mixture all at once to the flour mixture.
• 5 Stir until just moistened (batter should be lumpy). Fold in the chocolate pieces.
• 6 Spoon batter into prepared muffin cups, filling each two-thirds full.
• 7 Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted into centers of the muffins comes out clean.
• 8 Don't overbake.
• 9 Remove from muffin cups; serve warm.
• 10 For Vegan do not use egg or egg based subs.