Place your butter pieces in a large, microwave-safe bowl and microwave until melted. Set aside (you want the butter to cool down to room temperature so it's not too hot before you add the eggs -- butter that is too hot could cook your eggs or melt your sugar and ruin your muffins)
In a large bowl combine flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Whisk until well-combined. Set aside.
Return to your bowl with the melted butter and ensure that it is not hot to the touch. Add eggs and vanilla, stir well.
Add pumpkin puree and milk and stir until completely combined.
Gradually stir your dry ingredients into your wet until completely combined, taking care to not overmix the batter.
Gently fold in 1 cup of the chocolate chips.
Evenly divide muffin batter into prepared muffin tins (filling each 3/4 full). Sprinkle tops of muffins with the remaining 1/3 cup of chocolate chips and then sprinkle tops generously with sugar.
Bake on 350 for 20-22 minutes (toothpick inserted in the center should come out mostly clean with only a few crumbs).
Allow muffins to cool before enjoying.
Updated on September 29, 2021Original Post on September 27, 2017