Whole Wheat Pumpkin Chocolate Chip Muffins

It's dangerous to have a sweet tooth and to love to bake.  The least I can do is re-interpret recipes to make a bit less dangerous than the traditional muffin (which really is just a sweetened cupcake without the frosting).  I love the addition of wheat and nuts/seeds to make one heartier.

1 1/2 cups wheat flour
1 teaspoon baking soda
15oz. can solid-pack organic pumpkin
1/3 cup vegetable oil
2 large eggs
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 cup packed brown sugar
1/2 cup chocolate chips (I prefer dark chocolate)
1/4 cup pumpkin seeds

Preheat oven to 350°F.  Grease muffin cups.

Combine flour, baking soda, and salt in a large bowl.  Set aside.

Mix together pumpkin, oil, eggs, cinnamon, ginger, allspice, and nutmeg.  Add flour mixture in 3 parts until just combined.  Fold in chocolate chips and pumpkin seeds.

Divide batter among muffin cups.  Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

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