Note: I made these again a week later, and this time, I used chopped white chocolate instead of chocolate chips (200g). They were SO good- I'd definitely do them again with the white chocolate instead. I liked them a lot more, and my kids did too. I gave some away and they were a big hit too, people said they had never thought of using white chocolate in pumpkin muffins before.
1/2 teaspoon baking powder
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1 teaspoons ground nutmeg
1 teaspoon ground allspice (optional... I never have this)
1 teaspoon salt
1/3 cup vegetable oil
1/3 cup unsweetened applesauce
chocolate chips or chopped white chocolate, optional (most of a 10 oz. bag or 200 grams chopped)
1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners (or, prepare 12 muffin cups and one 8x5 loaf pan).
2. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil, applesauce, and eggs. Stir pumpkin mixture into flour mixture until smooth. Add optional chocolate chips. Scoop batter into prepared muffin cups.
3. .Bake in preheated oven for 15 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
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