Whole Wheat Pumpkin Muffins

• 1 cup Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 3/4 cups Packed Brown Sugar
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Canned Pumpkin Puree
• 1-1/2 teaspoon Pumpkin Pie Spice
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1/4 cups Unsweetened Applesauce
• 1 teaspoon Vanilla
• 1 Egg
• 1 cup Milk Chocolate Morsels With Peanut Butter Filling

1. Preheat oven to 350 F. Lightly grease a 12 count standard size muffin pan or line with paper liners. Set aside.
2. In a large bowl, combine the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, combine the pumpkin, pumpkin pie spice, cinnamon, nutmeg, applesauce, vanilla and egg. Whisk thoroughly to combine.
4. Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in chocolate chips.
5. Spoon batter into prepared muffin tin. Bake for 18-22 minutes or until muffins are set and golden brown. Remove from oven and let them cool completely. Enjoy!

whole wheat flour, allpurpose, brown sugar, baking powder, ubc, salt, pie spice, cinnamon, ubc, ubc, vanilla, egg, milk chocolate

Taken from tastykitchen.com/recipes/breads/whole-wheat-pumpkin-muffins/ (may not work)