Whole-Wheat Pumpkin Chocolate Chip Muffins

Just in time for Thanksgiving!
From: http://blog.womenshealthmag.com/food/the-pumpkin-recipe-that%E2%80%99s-better-than-pie/?cm_mmc=Newsletter-_-1099914-_-11082012-_-ThePumpkinRecipeThatsBetterThanPie-ReadMore

Whole-Wheat Pumpkin Chocolate Chip Muffins
Makes 4 dozen muffins
What you’ll need:
½ cup of brown sugar
¼ cup vegetable or canola oil
2 eggs
1½ cups of pumpkin puree (one 15.5 oz can)
1 cup of whole-wheat flour
1 cup of all purpose flour
1 teaspoon of baking powder
½ teaspoon of baking soda
1 teaspoon of cinnamon
¼ teaspoon of salt
¼ teaspoon of nutmeg (optional)
½ cup dark chocolate Dagoba chips, crushed
How to make it:
1. Preheat the oven to 400°F. Grease a mini muffin pan or use paper liners.
2.  In a large mixing bowl, combine the sugar, oil, and eggs. Stir for about 3 minutes using a wooden spoon or an electric mixer. Add pumpkin puree and stir for another minute.
3. In a separate mixing bowl, combine the flours, baking soda, baking powder, cinnamon, salt, and nutmeg, if using. Add the dry ingredients to the wet a little at a time until fully combined. Stir in the chocolate pieces.
4. Fill each muffin liner about ¾ full of batter. Bake for 20-25 minutes.