Addapted from Sally's Baking Addiction.
Yield: 12-14 muffins
1 3/4 cups/430mL Whole wheat flour
1 tsp/5mL Baking powder
1 tsp/5mL Baking soda
1/2 tsp/2mL Salt
1 tsp/5mL Ground cinnamon
1 tsp/5mL Pumpkin pie spice
2 Large eggs
1/2 cup/125mL Lightly packed brown sugar
1 cup/250mL Pumpkin puree
1/3 cup/80mL Unsalted butter, melted, cooled
1 tsp/5mL vanilla extract
1/3 cup/80mL Milk
1/2 cup/125mL Currants or raisins
Preheat oven to 350°F (177°C). Spray muffin pan with nonstick cooking spray. Set pans aside.
In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. Set aside. In a medium bowl, whisk the eggs, brown sugar, pumpkin puree, melted butter, vanilla, and milk together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add currants. Fold everything together just until combined.
Fill muffin cups around 3/4 - all the way full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Remove pans from the oven. Allow muffins to slightly cool before enjoying.