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

In mixing bowl, combine the first 8 ingredients. In another bowl combine the egg-egg substitute, pumpkin and applesauce and oil. Stir into dry ingredients until moistened. Stir into chocolate chips.

Coat muffin cups with non-stick cooking spray. Fill each muffin cup 2/3 full with batter.

Bake at 400°F for 18-22 minutes or until toothpick comes out clean.

Cool 5 minutes on wire rack.

Makes 24.