Preheat oven to 350°F. Line a 12-count muffin pan with paper liners or spray with nonstick baking spray.

Mix the dry ingredients: In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.

Add the wet ingredients: Add pumpkin purée, eggs, brown sugar, oil, milk, and vanilla. Whisk or stir until just combined — no need for a mixer!

Fold in chocolate chips: Gently stir in the chocolate chips, being careful not to overmix the batter.

Fill the muffin cups: Divide batter evenly among the 12 muffin cups. Sprinkle a few extra chocolate chips on top for that bakery-style look.

Bake for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Cool: Let muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature!