The only change I made from Deb's original recipe is to switch out half of the AP flour for freshly ground whole wheat. I prefer this version myself, as I really like the texture and they seem just a bit less sweet. However, the full AP flour version is delicious as well. We love them topped with butter or cream cheese and my kids often eat them plain for dessert.
Makes 22-24 muffins
1 1/2 cups AP flour
1 1/2 cups whole wheat flour, I used freshly ground hard white wheat
2 cups sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin spice
2 cups pumpkin puree, or (1) 16 oz can
1/3 cup light flavored olive oil
Preheat the oven to 350 degrees. Grease muffin tins (or line with paper liners) and set aside. In a large mixing bowl, mix together the dry ingredients and the pumpkin. Add the eggs and the oil and stir until well combined.
Scoop into muffin tins (about 2/3 full) and then bake for 16-18 minutes. Muffins are done when a toothpick inserted in the center comes out clean. Enjoy!