Low Fat Pumpkin Bread/Muffins

2 Loaves / 24 Muffins

2 C Sugar
1 15 Oz Can of Pumpkin
1 C Unsweetened Cinnamon Apple Sauce
2 Eggs
3 1/3 C All Purpose Flour
2 TSP Cinnamon
2 TSP Baking Soda
1 TSP Baking Powder
1 TSP Nutmeg
1/4 TSP Pumpkin Spice
1/2 TSP Salt
1 C Semi-Sweet Chocolate Chips (Optional)

1. Preheat oven 350 degrees Fahrenheit and grease and flour two 8 x 4 loaf pans.

2. In large bowl, combined sugar, pumpkin, apple sauce, eggs.

3. In a medium bowl, sift together flour, cinnamon, baking soda, baking powder, nutmeg, pumpkin spice, and salt.

4. Slowly mix in the dry ingredients into the pumpkin mixture and fold in the chocolate chips. Lightly shake the pan back and forth a couple of times, so the batter is evenly set in the bread pans. If making muffins, evenly scoop mixture into all 24 cups.

5. Then bake for 50 to 60 minutes. If making muffins, it takes 16-18 minutes to bake. Double check with a toothpick to make sure it comes out clean before pulling it out of the oven.

6. Before pulling the bread out of the pan, let it set for about 5 minutes to cool. Finally you can pull it out, slice, and enjoy.