Pumpkin Muffins

About a month ago I saw a recipe for muffins that looked delicious (here). The recipe called for an entire large can of pumpkin puree and since I love pumpkin anything, I figured I had better give it a try. Well let me tell you they are so fantastic I've made the recipe three times since I found it.
I made several changes to the original recipe as we are trying to eat along the lines of the Mediterranean diet. (which I plan on learning and writing more about in the near future.)  One of the struggles for me with eating healthier is finding good alternatives for snacking so I was happy to find a healthy snack food recipe.
The Mediterranean diet encourages you to eat lots of olive oil, so I substituted olive oil for the margarine/butter in the recipe.  I also decreased the sugar by a cup and substituted whole wheat flour for white.  When I made them today I also added raisins with the chocolate chips which was met with happiness all round.

Here’s how to make our new favorite pumpkin muffins:

Combine: 

2 c. sugar 

1 1/2 cups olive oil

Then add: 

6 eggs 

Mix, then add: 

1 tablespoon cinnamon 

1 teaspoon cloves 

1 teaspoon ginger 

1 teaspoon allspice 

1 teaspoon nutmeg 

1 tablespoon vanilla 

1/2 teaspoon. salt 

1 tablespoon baking soda 

1 tablespoon baking powder 

Mix, then add: 

4 1/2 cups whole wheat flour 

1 large can pumpkin puree 

3 cups chocolate chips

(and about 2 cups of raisins if desired) 

Bake at 350 for 15-20 minutes

This makes a lot, as you can see - one tray of mini-muffins, one tray of regular muffins, and two square pans full.  They freeze well in case you want to stretch out the snackfest.

What's your family's go-to favourite snack food?

p.s. This tastes fantastic with cream cheese icing (recipe here) - we tried it out for you at Easter dinner.

Linked to The Scoop at On Sutton Place,
Make the Scene Monday at Alderberry Hill