This includes the flour, granulated sugar, baking powder, baking soda, salt and spices.
This includes the butter, eggs, vanilla, milk and pumpkin puree.
Add the dry ingredients to the wet ingredients and fold together until a batter forms, leaving a few streaks of flour in the batter.
Add the mini chocolate chips to the batter and fold until completely incorporated and the streaks of flour have mixed in.
Let the batter rest at room temperature for 30 minutes.
Fill the cups with the batter. Bake for 8 minutes at 425F, then drop the temperature to 350F and bake for another 8-10 minutes for regular sized muffins and 17-20 minutes for jumbo muffins. Enjoy!