Whole wheat pumpkin muffins

I like to make a healthy snack for Maya when she gets off the bus every day,and since today was dark, cloudy, and chilly (fall is in the air!) I decided it was time to break out the old pumpkin muffin recipe. These really are delicious, and minus the copious amounts of sugar, are pretty healthy. The original recipe came from my mom, the only change I made was the substitution of whole wheat flour for the white flour. Trust me, you'll love these!!

Whole Wheat Pumpkin Muffins

Makes 18 large muffins or 36 minis- I prefer the minis

Preheat oven to 400 degrees F, grease muffin tins.

2 eggs
1 cup (240 ml) pumpkin puree (not pumpkin pie filling)
1 cup (240 ml) sugar
2/3 cup (160 ml) vegetable oil

1 1/2 (360 ml) cups whole wheat flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) salt
1 tsp (5 ml) baking soda
1 tsp (5 ml)cinnamon
1/2 tsp (2.5 ml) nutmeg

1 cup (240 ml) mini chocolate chips

Mix eggs, pumpkin, sugar, and oil. In another bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir in mini chocolate chips, add wet ingredients. Stir until well mixed. Scoop batter into prepared muffin tins and bake mini muffins for 12 minutes, and large muffins for 16 minutes. Enjoy!