Low Fat Chocolate Chip Pumpkin Mini Muffins or Bread

• cooking spray
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 4 eggs
• 1 cup applesauce
• 1 cup Splenda sugar substitute (white)
• 1 cup brown sugar
• 1 (15 ounce) can pumpkin puree
• 2 cups chocolate chips

1. Preheat oven to 350 degrees for muffins or 325 for bread.
2. Coat pans with cooking spray.
3. In a large size bowl whisk flour, powder, soda & spices together.
4. Mix in a medium bowl the eggs, applesauce, sugars & pumpkin.
5. Now add the wet ingredients into the large bowl & mix well.
6. Add in chocolate chips & mix well.
7. For Mini Muffins: fill each mini muffin cup in the pans with two-thirds batter; bake 17 minutes convection or 23 min regular oven.
8. Makes 72 minis.
9. For Bread: bake 35 minutes convection or 50 min regular oven.
10. Makes 2 large loaves or 3 regular size loaves.
11. Note that I prefer the mini muffins because I like bite size snacks & it is easier to count the nutritional value.
12. If I am in a hurry I will make the bread then slice it.
13. Store the cooled minis or bread in zip top bags & it will stay fresh for 3+ days.

cooking spray, allpurpose, baking powder, baking soda, allspice, cinnamon, eggs, applesauce, splenda sugar substitute, brown sugar, pumpkin puree, chocolate chips

Taken from www.food.com/recipe/low-fat-chocolate-chip-pumpkin-mini-muffins-or-bread-441168 (may not work)