These Best Ever Pumpkin Chocolate Chip Muffins are the perfect easy-to-make sweet snack that's packed with pumpkin & chocolate! Make them in only one bowl!
Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins by lining them with paper liners (24 muffins).
In a large bowl, whisk together the pumpkin puree, eggs, sugar, and vegetable oil until smooth.
Add the flour, baking soda, salt and spices and combine with a rubber spatula until no streaks of flour remain.
Stir in 1 cup of the mini chocolate chips gently.
Portion the batter into each of the 24 prepared muffin cups, distributing the batter evenly.
Top the muffins with the remaining 1/4 cup mini chocolate chips.
Bake at 350 degrees Fahrenheit for about 25 minutes, or until a toothpick inserted into one of the muffins comes out clean.
Cool on a wire rack in their tins for about 10 minutes before removing them from their tins to cool completely.
These muffins keep for about 4 days in an airtight container at room temperature.
Be sure to use real, pure pumpkin puree for this recipe, and NOT pumpkin pie filling. Pumpkin pie filling contains additives like sugar, etc. and will not work in this recipe.