Prep: 20 mins | Cook: 20 mins | Serves: 12

Ingredients

1 cup pureed or canned pumpkin
½ cup vegetable oil
¼ cup unsweetened apple puree
4 egg whites, beaten
1 Tbsp. molasses
1 cup all-purpose flour
¾ cup whole wheat flour
1 cup EQUAL SPOONFUL
1 Tsp. baking powder
1 Tsp. baking soda
¾ Tsp. ground cinnamon
½ Tsp. ground cloves
½ Tsp. salt
¾ cup semi-sweet chocolate chips

Method

1. Preheat oven to 190°C. Line 12 muffin cups with paper-liners; set aside.

2. Combine pumpkin, oil, apple puree, eggs and molasses in a large bowl. Combine flours, EQUAL, baking powder and soda, cinnamon, cloves and salt in a separate bowl.

3. Gradually add dry ingredients to pumpkin mixture until all ingredients are just moistened. Stir in chocolate chips. Spoon batter into prepared muffin cups, filling 3/4 full.

4. Bake 18-20 minutes or until wooden pick inserted in centre comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.