Yummy Pumpkin Chocolate Chip Muffins

This is my sister-in-law's recipe - she gave this to me for my birthday/Christmas present and named them after me. :) I made them this morning and they are delicious! Here is a picture she took of the muffins she made. I overfilled mine so they didn't look quite as good, but they tasted delicious!

Pumpkin Chocolate Chip Muffins

3 C. White Wheat Flour
1 1/4 C. White Sugar
2 tsp. Baking Powder
2 tsp. Baking Soda
1 1/2 tsp. Cinnamon
1 tsp. Salt
1/2 tsp. Nutmeg
2 Eggs
1 (15 ounce) Can Solid Pack Pumpkin (or 2 C. Pureed Pumpkin)
1/2 C. Unsweetened Applesauce
1/4 C. Oil
1 C. Chocolate Chips (or Walnuts, which are a great substitute!)
1 1/2 C. Warm Water

Mix together dry ingredients and wet ingredients separately. Then combine wet and dry ingredients. Mix enough to incorporate the wet and dry ingredients. Do not over mix. Handle as little as possible once the wet and dry ingredients are combined. Then add Chocolate Chips or Walnuts to the mixture. Coat 12 average size muffin cups with nonstick cooking spray (With my muffin tins it made about 18 muffins). Fill till heaping with muffin batter. Bake at 350 degrees F for 22-25 minutes or until toothpick comes out clean. Don't open the oven door, except near the end of the cooking time to check for doneness, or stomp around the kitchen because the muffins can easily flunk. Let the muffins cool for 5 minutes before removing from the tins. Then let cool on a wire rack.