Pumpkin Muffins

• servings: 22 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 small sugar pumpkin, seeded or can of pumpkin puree

3 cups all-purpose flour

2 cups white sugar

2 teaspoons baking soda

½ teaspoon baking powder

2 teaspoons ground cloves, or to taste

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1 teaspoon ground allspice

1 teaspoon salt

1/3 cup vegetable oil

1/3-1/2 cup applesauce

3 large eggs

1-2 cups of chocolate chips (eyeball it)

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease 22 muffin cups or line with paper muffin liners.

Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut-side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside. Or one can of pumpkin puree.

Stir flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice, and salt together in a large bowl. Beat 2 cups pumpkin puree, vegetable oil, applesuace, and eggs together in a separate bowl. Stir pumpkin mixture into flour mixture until smooth. Add choc chips. How many? eyeball it.

Scoop batter into prepared muffin cups, filling 3/4 full.

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

Nutrition

• Serving Size: 1
• Calories: 383 kcal
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 47 mg
• Sodium: 438 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 2 g
• Total Sugars: 34 g
• Protein: 5 g