This is my son's favorite muffin recipe. You can adjust the spices to suit your own taste. ***After making this several times I have changed the egg amount from 2 to 3. I find the muffins have a better texture and not too dense.*** Add the chocolate chips or leave out. Either way these are moist and not too sweet. The best part about this recipe is that is uses the whole can of pumpkin! Nothing left over to waste as in many pumpkin muffin recipes that I have tried. Don't have white whole wheat flour on hand...just use regular flour. I find this recipe to be very adaptable.
1Preheat the oven to 375 degrees and place 18 paper liners into each well of your standard size muffin baking pans or spray with cooking spray.
Measure out the flour, baking powder, baking soda, salt and spices in a medium bowl and whisk together.
In another bowl, whisk together the eggs, sugars, pumpkin puree, canola oil and vanilla extract. Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter. Add Chocolate chips if desired.
3It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
4Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.