I’m on a rampage with the muffin making this week.  After cooking up one of our pumpkin patch pumpkins, I realized that I needed to use it quick or else freeze it before it went bad.  I found a fat free pumpkin spice bread recipe in The Joy of Vegan Baking that sounded good, so I went with that and made it into mini-muffins.  The recipe uses all applesauce in place of oil and has a spice mixture of cinnamon, nutmeg and cloves.  An optional add-in was chocolate chips and I decided to throw some in just because.  They turned out good, but I’m not sure if I’m wild about the spice and chocolate combo.  I’m fighting a cold at the moment, so perhaps my tastebuds are just off.  My Emma likes ‘em, so that’s a huge accomplishment.