Preheat your oven to 350°F (175°C).

Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

Pro Tip: If you want beautifully domed muffin tops, let your filled muffin tin rest on the counter for 5–10 minutes before baking.

In a medium bowl, whisk together:

1 ¾ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

¼ tsp cloves

¼ tsp ginger

Set the bowl aside.

In a large bowl, add the following:

1 cup pumpkin purée

½ cup packed brown sugar

¼ cup granulated sugar

2 large eggs

½ cup vegetable oil

¼ cup milk

1 tsp vanilla extract

Whisk everything together until smooth and fully combined.

Pro Tip: Make sure your eggs are at room temperature — they blend better and give you a more uniform batter.

Pour the dry ingredients into the wet mixture.

Use a spatula to gently fold everything together until just combined.

Don’t overmix — stop when you no longer see dry streaks of flour.

Pro Tip: Overmixing can lead to dense muffins. A few small lumps in the batter are totally okay!

Add ¾ cup chocolate chips to the batter.

Gently fold them in using your spatula, making sure they’re evenly distributed.

Pro Tip: Save a few chocolate chips to sprinkle on top of the muffins before baking for that bakery-style look!

Use a scoop or spoon to divide the batter evenly between the 12 muffin cups.

Fill each cup about ¾ full for nicely rounded tops.

If you saved extra chocolate chips, sprinkle them over the tops now.

Place the muffin tin in the center of the oven.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean (a little melted chocolate is fine!).

Pro Tip: Start checking at 18 minutes — oven temperatures can vary, and you don’t want to overbake.

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy warm, or store them for later once they’re fully cooled. (They're even better the next day!)

Pro Tip: These freeze well! Just wrap them individually and store in a freezer-safe bag for up to 2 months. Reheat in the microwave for 20–30 seconds.