Tender, moist, and perfectly sweet, these Whole Grain Pumpkin Muffins are a family favorite! This simple recipe can be enjoyed year round.
Preheat oven to 350°F.
In a large mixing bowl, combine flour, spices, baking soda, baking powder, and salt. Stir to combine and set aside.
In another bowl, combine brown sugar, pumpkin, oil, vanilla, and eggs. Add wet mixture to dry and stir until JUST combined. A few lumps are ok but be careful not to overmix.
Using a melon baller or tablespoon, scoop a spoonful of batter into each tin. Sprinkle a few chocolate chips or other favroite add-ins into each cup. Finish off by adding another spoonful of batter until each tin is roughly ¾ of the way full. Add a final sprinkle of chocolate.
Bake for 23-25 minutes, or until muffins are fluffy, golden, and pass the toothpick test. Let sit for 10 minutes prior to transferring to a wire rack to cool.
This recipe yields roughly 18-20 muffins. We often bake 1 tray of muffins and make a small loaf in a glass baking dish which can easily be frozen to be enjoyed at a later date.