2 1/2 c. flour
2 c. sugar
1/2 c. whole wheat flour
1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1 egg
3/4 c. egg substitute
1 can (15 oz.) pumpkin
1/2 c. unsweetened applesauce
1/4 c. canola oil
1 c. semisweet chocolate chips

In large mixing bowl, combine the first eight ingredients. In another bowl, combine the egg, egg substitute, pumpkin, applesauce and canola oil. Stir into dry ingredients just until moistened. Stir in chocolate chips. Coat muffin tins with cooking spray. Fill 2/3 full.

Bake at 400°F for 18-22 minutes or until toothpick comes out clean. Cool in pan for 5 minutes until removing to wire rack.

Yield 2 dozen.