Healthy Pumpkin Muffins

What to do with the extra cans of pumpkin I bought for Thanksgiving? After making pumpkin pancakes I thought of muffins! But with the holidays upon us I didn't want these to be a dessert, we have to keep something healthy! Without many changes to the original recipe I was able to accomplish this without losing one ounce of flavor!! These muffins are moist and delicious, a big hit with the hubby!

mmm look at that chocolate goodness

Pumpkin Muffins
Ingredients
makes 12 muffins

3/4 Cup whole wheat flour
3/4 Cup all purpose flour1
1 teaspoon baking powder
1 15 ounce can pumpkin puree
1/3 cup vegetable or olive oil
2 large eggs
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon fresh grated ginger
1/4 cup sugar
1/4 cup dark chocolate chips or walnuts
½ teaspoon baking soda
½ teaspoon salt

Directions
Preheat oven to 350F. Line or spray muffin tip cups with non-stick cooking spray.

Whisk together flour and baking powder in a small bowl, set aside. Whisk together pumpkin, oil, eggs, spices, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. Divide batter among muffin cups (each should be about 3/4 full). Bake 15-20 minutes or until a toothpick comes out clean.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.