Pumpkin Chocolate Chip Muffins

One of my kids' favorites. This recipe makes a lot, so I usually cut it in half. Also, I prefer these topped with a little sanding sugar before they go into the oven.
Jill Dorrough

4 3/4 cups all-purpose flour 4 cups white sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1 1/2 teaspoons nutmeg 1 1/2 teaspoons cinnamon 1 1/2 teaspoons ground cloves 6 eggs 1 (29 ounce) can pumpkin 1 cup unsweetened applesauce 2 c semisweet chocolate chips Directions: Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners (I spray the papers, because the muffins tend to stick since there is no oil in the recipe). In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Spoon batter into the prepared muffin cups. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Number Of Servings:36-40