Use non-stick cooking spray or lightly coat the muffin pan with a bit of cooking oil. Preheat the oven to 350°F.
In a large bowl combine the dry ingredients: all purpose flour, baking powder, pumpkin pie spice, cinnamon, brown sugar and white granulated sugar. Mix everything together.
Add the wet ingredients to a separate bowl: pumpkin puree, cooking oil, milk, egg and vanilla extract. Mix until it forms a batter.
Add the wet ingredients to the dry ingredients and mix together until it forms an orange batter.
Fold the chocolate chips into the batter.
Divide the batter into the greased muffin pan. A little under ½ cup of batter for each muffin cup.Bake for 20-23 minutes or until toothpick comes out clean when poked in the center (I baked mine 22 mins). Let muffins cool in pan for 10 minutes, then place on a rack to cool completely.
Recipe Notes:
Let cool completely before adding to an airtight container to store.
Use pumpkin puree and not pumpkin pie filling. The puree is pure pumpkin while the filling has extra ingredients.
These muffins are extra chocolatey! If you don’t want so much chocolate, add fewer chocolate chips to the batter. You could try 3/4 cup or 1 cup instead.
I prefer to freeze my leftovers as I find they last longer. Frozen muffins can be reheated in the microwave for a few seconds and served.