Heat oven to 350 degrees. Line muffin tins with liners and set aside. I like to very lightly spray the inside of the liners to ensure that it does not stick.
In a large mixing bowl, add whole wheat flour, light brown sugar, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir with a whisk to break up any clumps.
Make a well in the center and add your wet ingredients. Eggs, pumpkin, oil, honey, and vanilla extract. Stir with a wooden spoon or a spatula just until it's combined and no flour pockets remain.
Scoop batter into muffins tins, about 3/4 full. Sprinkle the tops with pepitas if wanted.
Bake for 15-20 minutes or until a toothpick inserted comes out clean. These muffins dome really nicely and they will look done. Mine are perfect at 16 minutes.
Let cool in the muffin tins for 5 minutes and then remove the muffins to a cooling rack. Eat warm or at room tmeperature. Store leftovers inside a Ziploc bag. The bag keeps them nice and moist!
Make sure you are using the canned pure pumpkin (like Libby's). They also make a pumpkin pie filling that looks similar. Don't get that one. You want the pure 100% pumpkin.
Recipe found and adapted from www.laurenslatest.com