Lynn's Pumpkin Bran Muffins

• 4 eggs, beaten
• 1 cup canola oil
• 16 ounces pumpkin
• 1 cup honey
• 1 12 teaspoons cinnamon
• 14 teaspoon allspice
• 14 teaspoon ginger
• 12 teaspoon clove
• 14 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 cups whole wheat flour
• 1 cup natural bran
• 1 cup miniature chocolate chip

1. Beat eggs, then add in next 10 ingredients, beating until mixed well.
2. Gradually add in flour and bran, mixing well.
3. Fold in mini chocolate chip morsels.
4. Grease muffin pan with Pam or use Kittencal's Quick Release coating --
5. or use the paper cupcake liners.
6. (I'm addicted to Kittencal's Quick Release pan coating).
7. Bake at 350 for approx 18 minutes, or until toothpick comes out clean.
8. (I even like these a little "under-done when I'm planning on freezing them, but that is just a personal preference.
9. ).

eggs, canola oil, pumpkin, honey, cinnamon, allspice, ginger, clove, salt, baking soda, baking powder, whole wheat flour, natural bran, chocolate chip

Taken from www.food.com/recipe/lynns-pumpkin-bran-muffins-329533 (may not work)