Pumpkin Pie Muffins

1 ½ c. whole wheat flour

1 ½ c. all-purpose flour

5 tsp. pumpkin pie spice

2 tsp. baking soda

1 ½ tsp. salt

1 (30 oz.) can pumpkin pie filling

3 c. white sugar, or more to taste

½ c. vegetable oil

½ c. water

4 large eggs

Preheat oven to 350°. Grease 24 muffin cups or line with paper liners. Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda and salt together in large bowl. Whisk pie filing, sugar, oil, water and eggs together in separate bowl until just mixed. Stir flour mixture about ¼ c. at a time into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below brims. Bake until toothpick inserted in center of muffin comes out clean, about 30 minutes. Cool on wire rack. Makes 24 large or 6 jumbo and one loaf.