Light and fluffy pumpkin muffins made with 2 full cups of pumpkin puree (!!!), whole wheat flour, chocolate chips and not much else! Quick, easy, filling!
Preheat the oven to 350 degrees F. and grease 2, 12-cup muffins tins well and set aside.
In a medium mixing bowl add the pumpkin puree, sugar, eggs, and vanilla. Mix well to combine.
Add the whole wheat flour, baking powder, salt, and cinnamon to the bowl.
Mix until well combined.
Add 1/2 cup of the chocolate chips and stir to combine.
Add a scant 1/4 cup of batter to each cup in the the prepared muffin, it should make around 18 muffins.
Sprinkle the remaining 1/2 cup of chocolate chips over the top of the muffin batter.
Bake for 20 minutes or until the muffins spring back when lightly touched.
Allow the muffins to cool for 2 minutes in the muffin tins and then remove them and allow them to cool on a wire rack.
Serve warm or at room temperature.
Store leftover muffins after they have full cooled in an airtight container for 3-4 days in the fridge or in the freezer for up to 3 months.
Notes
This recipe is SUPER flexible! Add more chocolate chips if you'd like, omit the cinnamon, add more, or swap it for pumpkin pie spice if you'd like.
If you'd like to use honey in this recipe, reduce the amount to 3/4 of a cup bake the muffins at 325 degrees. It will take a few extra minutes to bake.
I've found if I'm using fresh ground wheat (that I ground at home) it takes an additional cup of flour for this recipe (I think the fresh ground wheat is just really airy and fluffy).
I'm sure you could use a flax egg in this recipe to replace the eggs if you needed.
If you want bigger muffins, you can fill the muffin cups up and cook them additional 5 of so minute, if you want quite small muffins (great for kids!) then you can distribute the muffins into 24 muffin cups and bake them for about 5 minutes less. You have flexibility on the size of muffin you make. You'll know the muffin is done baking when it springs back when you lightly press the top.