Pumpkin-Chocolate Chip Muffins

Dry Ingredients
4 cups all-purpose flour
4 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
Wet Ingredients
2 cups sugar
1/2 cup vegetable oil
1 cup unsweetened applesauce
6 large eggs
2 teaspoons vanilla extract
6 cups fresh shredded pumpkin
1 cup semi-sweet chocolate chips

Preheat the oven to 325 degrees.
Prepare the muffin pans by spraying the pans with nonstick cooking spray.
Sift the dry ingredients together: flour, cinnamon, baking soda, baking powder, and salt.
In a separate bowl, mix the wet ingredients: sugar, vegetable oil, applesauce, eggs, and vanilla.
Combine both mixtures and slowly fold in the shredded pumpkin and chocolate chips; mix well.
Transfer to prepared muffin pans.
Bake for 30-35 minutes; be sure to keep an eye on muffins so that they do not burn.
Insert a toothpick in the middle of muffins to ensure they are completely done. If they are fully baked, the toothpick will come out clean.
Cool for 15 minutes.
Serve cookies warm or at room temperature.
Refrigerate or freeze leftovers in a sealed container.

Amie Valpone, HHP, AADP Culinary Nutrition Counselor and author of The Healthy Apple, www.thehealthyapple.com