Preheat your oven to 425 degrees F, and line a standard muffin pan with muffin liners. This step is crucial for easy muffin removal after baking.
In a medium bowl, whisk together the flour, white sugar, brown sugar, baking soda, salt, cinnamon, and pumpkin spice. This creates a dry mixture that will help give your muffins a nice rise and flavor.
In another bowl, or using a stand mixer, combine the eggs, pumpkin puree, butter, and vanilla extract. Beat these ingredients on low until they are well combined and creamy. This mixture should be smooth and slightly fluffy.
Gently pour the wet mixture into the dry ingredients. Stir together until just combined, being careful not to overmix. You want to see small lumps in the batter for the best texture!
Next, fold in the chocolate chips with a spatula. This ensures that the chocolate is evenly distributed without overworking the batter.
Using a scoop or spoon, fill each muffin cup almost to the top. If you want, sprinkle a few extra chocolate chips on top of each muffin for a beautiful presentation.
Place the muffin pan in the preheated oven and bake for 5 minutes. This initial high temperature helps create a lovely domed top.
After 5 minutes, lower the oven temperature to 350 degrees F and continue baking for an additional 15 to 19 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
Once done, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy the wonderful aroma that fills your kitchen!
