Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners and spray lightly with nonstick baking spray. Alternatively, if you don’t want to use paper liners, just spray the muffin tin with nonstick baking spray.

For the muffins:

1. Whisk the eggs, sugars, pumpkin, milk, vanilla, and cooled, melted butter until well combined.
2. In a separate large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until well-combined.

1. Gently stir the dry ingredients into the wet ingredients until just combined, taking care to not overmix the batter. Gently fold in the chocolate chips.
2. Evenly divide muffin batter into prepared muffin tin.
3. Bake muffins on the middle rack until a toothpick inserted into the center comes out clean or with a crumb or two sticking to it, about 19-22 minutes. Remove from the oven and let cool.