Pumpkin Chocolate Chip Muffins (light version)

In celebration of fall season, and my birthday week, I will be running five of my favorite pumpkin recipes this week. Please come back each day, Monday through Friday, for my latest recipe. I hope you all enjoy, and that you have a wonderful fall season!

Pumpkin Chocolate Chip Muffins
2 eggs
1/4 cup oil
1/2 cup applesauce
8 oz. canned pumpkin (approx. 1 cup, or half a can)
1/4 cup brown sugar
1/2 cup white sugar
1 1/2 cups flour (3/4 cup white flour, 3/4 wheat flour)
1 teaspoon baking soda
1 teaspoon baking powder
1-2 teaspoons cinnamon
a dash of nutmeg and cloves
1/2 teaspoon salt
1/2 teaspoon vanilla
6 oz semisweet chocolate chips

Preheat oven to 400 degrees. Combine eggs, oil, applesauce and pumpkin until well blended. Stir in sugars. In a separate bowl, sift together flours, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Gradually add flour mixture to wet mixture. When combined, stir in vanilla, and then chocolate chips. Grease muffin tins or line with paper liners. Fill muffin tins 3/4 full, and place in oven. Bake for 16-18, or until tester comes out clean (make sure you avoid the chips when inserting tester:-). Makes approx. 16 muffins.

Note: You may want to add more spices or cut back on them depending upon your preference. This recipe is a halved variation on one I found on Recipezaar, so the recipe is easily doubled and makes TONS of muffins! Feel free to double it, though, because you will love these muffins and eat them quickly.

HT: Money Saving Mom

Tune in tomorrow for a recipe for Pumpkin Cream Cheese Snack Cake!