Pumpkin/sweet potato choc chip muffins

EGG AND NUT FREE PUMPKIN/SWEET POTATO CHOCOLATE CHIP MUFFINS (can easily be dairy free)
This is my version adapted from The Food Allergy Mama (this is a double recipe)

.5 c of butter (non-dairy butter can be used if dairy allergies)
1.5 c applesauce - no sugar added
3 c granulated sugar
.5 c water
2 tsp. vanilla
2 - 15 oz. can pumpkin puree (not pie filling) or pureed sweet potato (or combo)
6 c. mixture of whole wheat flour/white wheat flour & flax seed meal
4 tsp. baking soda
2 tsp. salt
2.5 tsp. ground cinnamon
2 tsp. ground nutmeg
.5 tsp. ground cloves
.5 tsp. ground ginger
2.5 c.dark chocolate chips - prefer mini - but typ have to use milk choc to get mini (dairy free mini chocolate chips - can be used if dairy allergies - I use Enjoy Life)


Preheat oven to 350 degrees and spray mini muffin cups with baking spray or preferably rub with butter, set aside.
In the bowl of a mixer fitted with the paddle attachment, combine the butter, applesauce, sugar, water, vanilla and canned pumpkin/sweet potato puree thoroughly.
In a separate medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger with a wire whisk. Add to the butter mixture and mix on low until combined. Stir in the chocolate chips using a rubber spatula.
Use a cookie scooper to divide batter among the muffin cups. Time will vary depending on if mini-muffins, big-muffins or loaves - so check - roughly 18-25 minutes (NOTE: Oven temps vary quite a bit, check on your muffins after 18 minutes to see how they are doing. Muffins are done when lightly browned and a cake tester comes out clean). Cool and serve!

I have also made mini loaves with this recipe that turned out great using the Pampered Chef 4 mini loaves stone - especially good when in a hurry