Pumpkin Chocolate Chip Muffins

• 4 Eggs, Beaten
• 1 cup Sugar
• 16 ounces, weight Pumpkin Puree
• 1/2 cups Coconut Oil Or Any Oil
• 1 cup Applesauce (unsweetened)
• 3-1/2 cups Whole Wheat Pastry Flour
• 2 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• 1/4 teaspoons Nutmeg
• 1 teaspoon Salt
• 1 package (10 Oz. Size) Semi-Sweet Chocolate Chips

1. Preheat oven to 400u0b0F. Combine beaten eggs, sugar, pumpkin, oil, and applesauce in large bowl and stir until smooth. Add dry ingredients and mix until there are no flour pockets left. Do not over-mix. Fold in chocolate chips.
2. Spoon batter into greased or lined muffin cups. Bake 18-20 minutes. Allow to cool for several minutes in pan, then finish cooling on a rack. Store in airtight container and/or freeze to enjoy at a later time.

eggs, sugar, coconut oil, applesauce, whole wheat pastry flour, baking soda, baking powder, cinnamon, ubc, salt, chocolate chips

Taken from tastykitchen.com/recipes/breads/pumpkin-chocolate-chip-muffins-10/ (may not work)