Pumpkin Chocolate Muffins

Today I whipped up this muffins for snack and dessert. Delicious, if I do say so myself.

1 2/3 c. whole wheat flour
1 c. granulated sugar
1 heaping tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 c. plain pumpkin
1 stick butter, melted
1 c. chocolate chips

Add dry ingredients and mix. Add eggs, pumpkin, and butter and mix well. Add chocolate chips and stir. Bake at 350 for 20 minutes. These freeze very well.

I use pumpkin that I froze after Halloween. I froze it especially for these muffins so each bag contains a cup of pumpkin.

To freeze pumpkin, simply cut into fourths and place in oven at 200 degrees until you can pierce it with a fork. Once done, take out and let it cool. Scoop out pumpkin and throw away the rinds. I put the pumpkin in my Kitchenaid mixer and add a little water. Measure in 1 cup servings and place in sandwich bags. I have used these successfully in muffins and pumpkin rolls.

My goal last year was to eliminate as little waste as possible, and by doing this, I was able to use the pumpkins that normally would have been thrown out. I actually didn't use all my pumpkins and now as often as we have these muffins I wished I had frozen all of the pumpkins I had. Live and learn.