I originally got this recipe off of Money Saving Mom's website and have changed it a bit to make it "healthier". So below is my recipe with these changes. It originally called for 1 1/2 cups oil, and i'm just not that into oil, so I substitute most of the oil with applesauce. Also, if you can't get ahold of a can of pumpkin puree, which I can't down in Australia, you can also make your own Butternut Pumpkin/Squash puree by boiling the pumpkin/squash, blend it and then let it strain out a little bit to get rid of some of the water.
4 eggs
2 cups sugar
1 (16oz) can pureed pumpkin
1 1/4 cup applesauce (no added sugar)
1/4 cup oil
2 3/4 cups whole wheat flour
1/4 cups ground flaxseed
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon (or more if you like it, like me)
1 package chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.
These freeze really well and taste just as moist and yummy after being defrosted or heated. They are also yummy heated up and served with a bit of chocolate for dessert.
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