Rona's Whole Wheat Muffins

My friend Rona brought some yummy muffins to our Interfaith Quilting Activity (which turned out to be not so much Interfaith) and they were kind of healthier than the average muffin and SO good. Here is her recipe:

Pumpkin Mini Muffins
1 ½ cups white whole wheat flour (or regular flour)
1 ½ teaspoon baking powder

½ teaspoon baking soda
½ teaspoon salt
15 oz can of pumpkin or about 1 ¾ cups or substitute cooked sweet potato
¼ cup vegetable oil
2 large eggs

¼ cup milk
1 teaspoon pumpkin-pie spice or 1 ½ tsp cinnamon, ½ tsp cloves, ¼+ tsp. ginger
1 teaspoon cinnamon

½ cup brown sugar

½ cup white sugar

½ cup mini chocolate chips (optional)

Preheat oven to 350°. Spray mini muffin pan with Pam or Baker’s Joy (I like mini-muffins because children enjoy the size, they look cute, and cook quickly).

Whisk together pumpkin, oil, eggs, pumpkin pie spice, nutmeg, cinnamon, sugar, and vanilla in a large bowl until smooth. Whisk flour, baking powder, baking soda, and salt in separate bowl (or sometimes I just put on top of other ingredients and whisk a little there). Stir into wet mixture until combined. Stir in mini-chocolate chips for an extra treat. Fill batter to top of each cup.  Bake about 20 minutes or until lightly brown, they spring back when touched or a toothpick comes out clean when inserted.