Pumpkin Chocolate Chip Muffins

Yield: about 18 muffins

Ingredients:

1. 1 15 oz can 100% pumpkin            
2. 1 teaspoon ground cinnamon           
3. 1 teaspoon pumpkin pie spice           
4. 1 cups dark brown sugar                
5. 1/2 cup oil (i used olive oil)             
6. 2 large eggs                                    
7. 2 cups flour, i used whole wheat      
8. 2 teaspoons baking powder            
9. 1/4 teaspoon baking soda               
10. 1/2 teaspoon salt                           
11. 1 cup mini chocolate chips             
12. Chopped pecans, optional             

       Directions:  

1. Heat oven to 425 degrees.  Spray muffin pans with cooking spray or line with paper cups.
2. Bring pumpkin, cinnamon and pumpkin pie spice to a simmer in a medium saucepan, stirring occasionally, until puree is heated through and thickens, about 5 minutes. pour into a mixing bowl and allow to cool for a couple minutes. Whisk in brown sugar and oil, then slowly whisk in eggs.
3. In a separate bowl whisk flour, baking powder, baking soda and salt.  Whisk flour mixture into pumpkin mixture until just combined.  Stir in chocolate chips and pecans if desired.
4. Divide batter among muffin cups and bake until golden brown and cooked through, about 10 minutes for MINI muffins and 13 minutes for regular sized muffins.