These are delicious!

You can find the original recipe for these on Money Saving Mom and the 4 Weeks To Fill Your Freezer series. If you read down through the comments of the original recipe you can see where others changed things a bit. I ended up tweaking the recipe to make it just a little bit more healthful. Remember these are freezer friendly, which helps with portion control. 😉 Thank you Crystal for sharing this. It is definitely a keeper.

4 eggs

1 1/2 cups sugar

1 (15 oz.) can solid pack pumpkin

1/2 cups oil

1 cup natural, unsweetened applesauce

3 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1 package chocolate chips

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Stir in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees.

Makes 24-30 muffins. I filled mine enough to make 24 muffins and baked for 18 minutes.

You could make this recipe even more healthful by experimenting with a mixture of whole grain flour instead of all white flour. An addition of ground flax could also be considered as well as substituting raisins for the chocolate chips, or using less chocolate chips. If you should try any alterations let us know how it worked out for you.