Whole Wheat Pumpkin Muffins

3  1/2 c. whole wheat flour, fine ground

1  t. baking soda

2  t.  baking powder

1  t. salt

2  c. sugar, reduce to 1  1/2 c. if you prefer less sugar

2  t. cinnamon

1/8  t. nutmeg and 1/8 t. cloves, optional

15 oz. can pumpkin, or 2 c. frozen 

        pumpkin puree defrosted and drained  

4   eggs, slightly beaten

1/2 c.  oil

1/2 c. butter, melted
1 c. milk, or prepared powdered milk

12 oz. bag chocolate chips

Mix first 7 ingredients, then add the rest.  
Grease muffin tins with oil, not with oil cooking spray. 
Makes 24 tall muffins or 36 short muffins. 
Fill greased muffin tins 1/2  to  2/3 full.  

Bake 15-20 min at 325 degrees. 
The smell of autumn will fill your kitchen. 
Lightly touch the center of a few muffins, if it 
bounces back, they are done. 
Wait 2 min before removing from tin. Enjoy them warm! 

These muffins freeze very well. 
They also make a great, somewhat healthy,
       after-school snack. 
We like to make '36 short muffins' because they 
cook fast, fit in kid-sized mouths, and if frozen, defrost easy.

No need to spread extra butter on top of these babies.  The butter is inside.

Pumpkin Nutrition:

Great source of  Vitamin A

Low in calories and fat

High in fiber

Can replace oil for pumpkin in many recipes.

The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.