Punkin Muffies!!!

These AMAZING muffins have become a fall family tradition. It all started in college with a health nut roomie who tried to get loverbuns and I to fall in love while baking. Awww, it worked. To this day, we're still making muffins every fall. And get this! They're FAT FREE, no oil, nada - just apple sauce! This'll make a batch of 48 that can then be frozen for later use!

Ingredients
5 ¼ cups organic flour
1 T + ½ t. baking soda
2 T + 1 t. baking powder
1 T + ½ t. salt
2 1/3 cups brown sugar
1 T + ½ t. nutmeg
1 T + ½ t. cinnamon
7 eggs
3 ½ cups pumpkin puree (~2 cans)
3 ½ cups shredded carrots
1 ¾ cups apple sauce
12 oz bag semi-sweet chocolate chips
3-4 cups chopped walnuts

Directions
Mix the wet ingredients in a large bowl. Sift together all dry ingredients in another large bowl. Add and mix ¼ of dry mixture at a time to the wet ingredients until all of it is combined. Add the chocolate chips and walnuts last. Fill paper muffin liners almost to the very top. Bake in a (preheated) 350 oven for ~18 min. or until a toothpick comes out clean. Remaining muffins can be sealed in a ziplock and frozen for up to 3 months.