Healthier Pumpkin Muffins

Being a carbohydrate monster, I like to supplement my diet with muffins.  One of my favorite fall recipes (although I make these year-round) is my pumpkin muffins.  The below recipe will make between 18-24 muffins.  I like to use Ghirardelli 60% Cacao chips.  The walnuts are definitely optional.  I add the soy flour to give them a little extra protein and a slightly nutty taste.  Spray your muffin pan lightly with Pam or baking spray and bake on 375 degrees for 20-25 minutes.

1.75 cups white flour 1.75 cups 100% whole wheat flour 1 cup sugar 0.5 cups chopped walnuts 2 tablespoon canola oil 0.5 cups soy flour 2 eggs 30 oz pumpkin puree 3/4 cup milk 1 teaspoon baking soda 120 grams chocolate chips 1 tablespoon cinnamon 1 teaspoon nutmeg 1 teaspoon cloves A dash of cayenne pepper
Calories                        242
Total Fat                       7.0g
Saturated Fat                2.2g
Trans Fat                     0.0g
Cholesterol                   23mg
Sodium                         91mg
Total Carbohydrates     39.8g
Dietary Fiber                3.0g
Sugars                          17.3g
Protein                          6.2g
Vitamin A 148% • Vitamin C 4% Calcium 5% • Iron 13%
Nutrition Grade B
* Based on a 2000 calorie diet