3/4cupdark chocolate (semi-sweet) chips, more for topping if desired
Preheat oven to 400°F. Spray a 12 cup muffin tin with nonstick cooking spray or line with paper liners.
In a large bowl, whisk together pumpkin puree, eggs, applesauce, maple syrup, coconut oil, and vanilla extract.
On top of wet ingredients, add dry ingredients: Whole wheat flour, all-purpose flour, baking soda, baking powder, pumpkin pie spice, salt. Mix together dry ingredients gently before mixing dry ingredients into wet ingredients. Stir until combined, do not overmix.
Fold in chocolate chips.
Scoop batter into prepared muffin pan. Top with additional chocolate chips, if desired.
Bake for 19-23 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean or with crumbs.
Let cool 4-5 minutes in pan before removing from pan onto a rack to cool completely.
If desired, replace the coconut oil with melted butter or another mild tasting oil.
Chopped nuts, milk chocolate chips, white chocolate chips, or mini chocolate chips can be substituted for the semi-sweet chips. Raisins, dried cranberries or cherries are good, too.
For more pumpkin pie flavor, increase the amount of the pumpkin pie spice to 1 1/2 teaspoons. Or, if you're out of pumpkin pie spice, just substitute a teaspoon of cinnamon instead.
This recipe is written for plain canned pumpkin. Don't use canned pumpkin pie filling because it contains sugar, spices, etc. already and the recipe won't turn out.