Low(er) Fat Pumpkin Muffins

Since it is almost officially fall, I am posting this recipe because I love all things pumpkin! On my family blog, lifeofthekirbs.blogspot.com (follow me there, too:)!), I have seasonal to-do lists, and making these muffins is on it. So glad I've already accomplished one thing on my list. They are very yummy! Low(er) Fat Pumpkin Muffins 4 3/4 c all-purpose flour (I used 2 c regular all-purpose flour and 2 3/4 c whole wheat flour) 4 c sugar 1 1/2 t baking powder 1 1/2 t baking soda 1 1/2 t salt 1 1/2 t nutmeg 1 1/2 t cinnamon 1 1/2 t ground cloves 6 eggs 1 29 oz can pumpkin (I used 2 15 oz cans) 1 c unsweetened applesauce Preheat oven to 350. Line three muffin pans with muffin liners. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon and ground cloves. In another bowl, mix eggs, pumpkin and applesauce until smooth. Add this mixture to the dry ingredients and mix thoroughly. I used my Kitchenaide mixer to so this. It worked great. Spoon batter into the muffin cups. I used an ice cream scoop. Bake for 30-35 minutes. Enjoy!