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Pumpkin Chip Muffins

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Ingredients
  

  • 4 large eggs
  • 2 cups brown sugar
  • 1 15 oz can pumpkin puree (2 cups - 2 tbsp)
  • 1 1 cup neutral vegetable oil
  • 3 cup AP flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp each cinnamon, nutmeg, ginger ( see below )
  • 1 package dark chocolate chips (standard pkg is 12 oz, or 2 cups)

Instructions
 

  • Preheat oven to 350F
  • Mix wet ingredients well.
  • Slowly blend in dry ingredients, and do not overmix.
  • Bake in paper liners filled 2/3 to the top for 16-20 minutes, depending on size (10-012ish for small, 21-24ish for large). Toothpick test.
  • Remove from pan and let cool on a rack.

Notes

My usual pumpkin spice mix is
  •  2 tbsp ground cinnamon
  • 2 tsp ground nutmeg (fresh is always better)
  • 1 tsp ginger powder
  • 1/2 tsp ground cloves 
I'd be much more inclined to use 1 tbsp of this, which I'm going to try and then edit the post.
I'm also going to adjust how much chocolate chip to add - 2 cups seems overkill. I know, there's no such thing as too much chocolate, right?