Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it.

In a large mixing bowl, sift together whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, blend pumpkin puree, Greek yogurt, honey or maple syrup, vegetable oil, eggs, and vanilla extract until smooth.

Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing.

Fold in any optional ingredients like chopped nuts or chocolate chips.

Using a spoon or ice cream scoop, divide the batter among muffin cups, filling each about two-thirds full.

Bake for 20 to 25 minutes until golden brown; a toothpick inserted should come out clean.

Let the muffins cool in the tin for about 10 minutes before transferring to a wire rack.