PREHEAT oven to 350° F. Grease thirty-six 2 1/2-inch muffin cups or line with paper bake cups.
COMBINE all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.
BAKE for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.
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|Serving Size: 1 Recipe (2503g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 7052 (71%)|
|Amt Per Serving||% DV|
|Total Fat 783.6g||1045 %|
|Saturated Fat 379.2g||1896 %|
|Monounsaturated Fat 277.6g|
|Polyunsanturated Fat 76g|
|Cholesterol 2854mg||878 %|
|Sodium 6070.4mg||209 %|
|Potassium 4629.4mg||122 %|
|Total Carbohydrate 691g||203 %|
|Dietary Fiber 75.3g||301 %|
|Sugars, other 615.8g|
|Protein 150.3g||215 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9965
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