Whole Wheat Pumpkin Applesauce Muffins
2 c. whole wheat pastry flour 1/4 c. canola oil
1 tsp. baking powder 1/2 c. applesauce (I used half cinnamon & half regular)
1/4 tsp. baking soda 1/3 c. buttermilk
2 tsp. pumpkin pie spice 2 eggs (egg substitute can be used!)
2/3 c. packed brown sugar chocolate chips
1/3 c. sugar
Preheat oven to 400 degrees F. Grease or line 12 muffin cups.
Mix all dry ingredients and then add all remaining ingredients. Fold in chocolate chips (I just eye ball this...some days I want lots of chocolate, other days not so much, so do whatever looks good to you!).
Divide the batter evenly in muffin pans. Bake for 15-20 minutes, or until tops spring back or a toothpick inserted into the middle comes out clean.
Okay. So the official recipe says that this recipe only makes 12 muffins. However. I double this recipe and get 24 mini muffins and 30 regular muffins, so don't be surprised if you try it and get more than just 12 muffins!
And a note about the flour? Don't worry about them coming out too heavy using all whole wheat if you use pastry flour. I've never tried just regular whole wheat in this recipe, so I don't know how much of a difference that will make. But, with the whole wheat pastry flour, they come out light. I'm sure you could use regular flour or a mix of regular and whole wheat too if you wanted.