1 cup pumpkin puree
1/2 cup sugar (brown or white)
1/2 cup vegetable oil
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 cup chocolate chips
Preheat your oven to 375°F (190°C).
Grease your muffin tin or line it with paper liners to prevent sticking.
In a large bowl, mix together the pumpkin puree, sugar, vegetable oil, and eggs until smooth.
Add the flour, baking soda, cinnamon, and any additional spices, folding gently until just combined.
Fold in the chocolate chips.
Fill each muffin cup about two-thirds full with batter.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.