Okay, I’m going to go ahead & forewarn you that these are soooo good, just not so good for a diet. You’ll see why in a second. This makes a decent sized batch and they freeze and warm up well (if you haven’t figured out by now I love something I can make more of now to freeze for later-if you’re already making a mess, just go ahead and get it over with for a while and only have to clean up once).
2 c. sugar
1 16 oz can pumpkin or 16 oz (that’s 2 cups) pureed sweet potato (for instructions on making sweet potato puree see this post)
3/4 c. milk
3/4 c. oil
2 c. all-purpose flour
1 c. whole wheat flour (I’ve used both red & white wheat & they both work well-don’t forget to spoon it into the measuring cup!)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. salt
1-Beat liquid ingredients together.
2-In a separate bowl sift the dry ingredients.
3-Combine the two and mix until just combined.
4-Fold in chocolate chips (I use one bag per recipe).
5-Fill muffin cups 3/4 full. Bake at 350 for 16-20 minutes for regular sized muffins, 8-13 minutes for mini muffins.
This recipe was found over at the frugal girl