Pumpkin Muffins

3 ¾ c pumpkin (1 large can)
2 cups sugar
¾ tsp baking powder
3 tsp baking soda
2 ¼ tsp salt
1 tsp cloves
1 tsp nutmeg
3 tsp cinnamon
6 eggs beaten
5 cups flour
¾ cup oil
¾ cup applesauce
1 bag chocolate chips

Mix all together and bake at 325 for 30 minutes (or 18 minutes for mini
muffins). These freeze really well. I like to use a little wheat flour since the
muffins are already dark in color from the pumpkin the kids don’t suspect
the wheat flour. I have also tried adding 1-2 cups of flour and making
cookies instead of muffins. I baked them at 350 for 11 min. Enjoy!

By Andrea Peterson