Tender, moist, and perfectly sweet, these Whole Grain Pumpkin Muffins are a family favorite! This simple recipe can be enjoyed year round.
Instructions
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Preheat oven to 350°F.
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In a large mixing bowl, combine flour, spices, baking soda, baking powder, and salt. Stir to combine and set aside.
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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.
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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.
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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.
Recipe Notes:
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.
