whole wheat pumpkin muffins

Ever since Ryan and I bought our wheat mill and started grinding our own wheat, we have been putting it in everything! I've always been a fan of wheat flour and enjoy using it in baking, but we have a new love for it:) And really, you can never have too much pumpkin this time of year. Whole Wheat Pumpkin Muffins

(Adapted from Addictive Pumpkin Muffins on Allrecipes.com)

1 c. whole wheat flour

1/2 c. flour

3/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ground cloves
2 eggs
1 can pumpkin
1/3 c. unsweetened applesauce
1/3 c. chopped walnuts

handful of chocolate chips

In a large bowl, combine the dry ingredients. In a separate bowl, mix eggs, pumpkin, and applesauce, until smooth. Add wet mixture to dry ingredients and stir. Add the walnuts and mix. Spoon batter into prepared muffin cups, (I made 18). Sprinkle with chocolate chips.
Bake at 350 for 25-30 minutes.

I love these muffins, they have a good pumpkin-y spice (and they're fairly healthy...no oil/butter, lots of wheat flour). And, it makes enough to share with a friend:)