Step 1

Preheat the oven to 350F and lightly grease the surface of a muffin tin (not inside the cavities, but just around the top rim of each). Fill with 12 paper liners.

Step 2

In a large mixing bowl, whisk together the pumpkin, sugar, brown sugar, oil, eggs, vanilla, and sour cream.

Step 3

Once smooth, whisk in the baking powder, baking soda, pumpkin pie spice (if using), and salt.

Step 4

Add in the flour and whisk until it’s about halfway incorporated.

Step 5

Dump in the chocolate chips and use a rubber spatula to fold and fully combine the batter.

Step 6

Divide the batter between the 12 liners, filling each all the way to the top and then some. I like to use a large ice cream or cookie scooper to make this process a little easier.

Step 7

Top each muffin with a tiny handful of extra chocolate chips.

Step 8

Bake for 25-30 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

Step 9

Allow the muffins to rest for 5 minutes, then carefully release and transfer to a cooling rack.

Step 10

The muffins are best when they’re slightly warm so dig in!