Pumpkin Chocolate Chip Muffins

I found this recipe on Pinterest and decided to try it out. These muffins have just the right amount of pumpkin spice goodness, and the chocolate chips make them all the better!
Source: sprinklesomesunshine.blogspot.com
– Kelly

Ingredients

• 1 15-oz can pumpkin
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 cup dark brown sugar
• ½ cup vegetable oil
• 2 large eggs, lightly beaten
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup mini semi sweet chocolate chips, optional
• ½ cup chopped pecans, optional

Instructions

1. Heat oven to 425°F. Spray muffin pans with cooking spray.
2. In a medium saucepan bring pumpkin, ginger, cinnamon and cloves to a simmer, stirring occasionally, until puree thickens, about 5 minutes. Pour into a large mixing bowl & allow to cool for a couple of minutes.
3. Once cooled, whisk in brown sugar and oil, then slowly whisk in eggs.
4. In a separate bowl whisk together flour, baking powder, baking soda and salt.
5. Whisk flour mixture into pumpkin mixture until just combined.
6. Stir in chocolate chips & pecans, if desired. If your pumpkin mixture is too hot when you add the chocolate chips you’ll get gorgeous melty chocolate swirls in your muffins instead of chocolate “chips”. DELICIOUS either way! 
7. Divide batter among the muffin cups and bake for approximately 13 minutes or until golden and a toothpick inserted in the center comes out clean. (May have chocolate on the toothpick, but no crumbs)