1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

1 cup chocolate chips

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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a separate bowl, beat the butter and sugar until creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the pumpkin puree and vanilla extract until smooth.
Gradually mix the dry ingredients into the wet ingredients just until combined.
Fold in the chocolate chips gently.
Fill muffin cups about three-quarters full with batter.
Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Avoid overmixing to keep muffins tender.

Add coarse sugar on top before baking for a bakery-style finish.

Fresh pumpkin puree can be used if well-drained.