Pumpkin Chocolate Chip Muffins and A Very Thankful Post

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Well happy Thanksgiving all, hope it was swell. Aside from being healthy, ONE DAY only guys ok? Loads upon loads of sweet potato, brown sugar, and marshmallow. So yum. I skipped the pumpkin pie and instead made this semi-healthy treat that all of you should try. My sister assisted me in the kitchen and she threw in about 2 cups of chocolate chips. Too much for me and that’s saying a lot, or maybe it was because I ate almost half of the sweet potato casserole…

On another note and in the thanksgiving spirit (which rarely happens), I’d just like to say thanks for all in my life. Short and sweet, the good and the bad, because without both I wouldn’t be who/where I am today and I kinda like it…

Pumpkin chocolate chip muffins:
(Makes 12)

1 1/2 cups whole wheat flour

1/2 cup all-purpose flour

1 15.5 oz can of pumpkin puree

2 eggs

1/4 cup brown sugar

1/2 cup unsweetened apple sauce

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup semi-sweet chocolate chips

1/2 cup white chocolate chips

Preheat the oven to 400 degrees. Get out a muffin pan and line those babies with cupcake liners, or simply spray with some non-stick cooking spray. In one bowl, combine the eggs, sugar, and applesauce until mixed. Then stir in the pumpkin.
In a separate bowl, combine the flours, baking soda, baking powder, and spices. Combine the two mixtures, dry to wet, and then add the chocolate chips. (I loved the white chocolate chips in this! As always though, gotta have my dark chocolate. The combo of the two worked well.)
Fill the muffin pan with batter, approximately 3/4 full, to get 12 lovely filled muffin spaces. Bake for about 20-25 minutes.