I had some leftover pumpkin puree after I tried a pumpkin biscuit recipe. The biscuits didn’t turn out good enough to blog about it and I was looking for recipes to use the rest of the pumpkin puree. I already have a couple of pumpkin recipes, including my decadent pumpkin cupcakes, pumpkin chocolate chip cookies and vegan pumpkin cake roll. I saw a recipe for pumpkin chocolate chip muffins here and I thought that it was a good idea. I took some input from there and combined it with my famous vegan blueberry muffins and came up with this whole wheat pumpkin chocolate chip muffins. The result was excellent. I have been using whole wheat pastry flour in most of my baking for almost 4 years now and I don’t miss all-purpose flour at all. I think it needs quite a bit of time to get used to its taste and flavor. But once you get used to it you would never go back to using all-purpose flour at least for your regular baking and limit it for special occasion cakes and pastries.