Pumpkin Muffins

I added chocolate chips to our muffins, which added some sweetness. I also used all whole-wheat flour, and they were delicious!

Yield: Serves 24 (serving size: 1 muffin)

Total: 38 Minutes
Ingredients:
7.1 ounces whole-wheat flour (about 1 1/2 cups)
4.5 ounces all-purpose flour (about 1 cup)
1 1/4 teaspoons ground cinnamon
1 1/8 teaspoons ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher salt
1 1/2 cups sugar
2/3 cup canola oil
1/2 cup water
3 large eggs
1 (15-ounce) can pumpkin

Preparation:
1. Preheat oven to 350°.
2. Place 24 paper muffin cup liners in muffin cups. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine sugar and next 3 ingredients (through eggs), stirring with a whisk. Stir in canned pumpkin; add to flour mixture, stirring just until moist. Divide batter evenly among prepared muffin cups.
3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.

Pumpkin Bread: Spoon batter into 2 (9 x 5–inch) or 4 (5 x 3–inch) loaf pans coated with cooking spray. Bake large loaves at 350° for 1 hour; bake small loaves at 350° for 25 minutes. Loaves are done when a wooden pick inserted in center comes out clean. Cut each large loaf into 12 slices; each small loaf into 6 slices. Serves 24 (serving size: 1 slice)

Nutritional Information: 

Calories: 168
Calories from fat: 0.0%
Fat: 7.2g
Saturated fat: 0.7g
Monounsaturated fat: 4.2g
Polyunsaturated fat: 1.9g
Protein: 2.8g
Carbohydrate: 24.4g
Fiber: 2g
Cholesterol: 26mg
Iron: 1mg
Sodium: 189mg
Calcium: 12mg