Our pumpkin patch is thriving again, and this is one of our favorite ways to enjoy it! I adapted the recipe to use lots more pumpkin because we have more than we know what to do with, plus it makes the muffins more healthful. I reduced the sugar and fat and use whole wheat to seal the deal. Even if you don't grow your own pumpkins, they're pretty cheap this time of year so making your own puree is definitely a money saver! You can use the extra puree in soups or in Mirien's delicious pumpkin pasta sauce!
1/3 c. oil
3 eggs (or substitute)
3 ½ c. whole wheat flour
2 t. cinnamon or pumpkin pie spice
½ t. salt
1 T. baking soda
2 c. chocolate chips
In a large bowl, mix pumpkin puree, sugar, oil, and eggs with a spoon. Add dry ingredients and mix until moist. Gently stir in chocolate chips. Fill greased or lined muffin cups about 2/3 full. Bake at 350 for 20-23 min. Makes 2 dozen muffins.