These are incredibly rich and spicy. Perfect for Fall with a cup of hot coffee or a glass of cold milk. These are best made a day ahead for the flavors to develop fully (never happens in this house!) This recipe makes 12 regular or 48 mini muffins, and can be easily doubled.

1 2/3 cups AP flour
1 cup sugar
1 TBSP pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup plain pumpkin
1/2 cup butter, melted
1 cup chocolate chips (I use the mini chips for the mini muffins)

Heat oven to 350. Prepare muffin pans.

In large bowl, mix flour, sugar, pie spice, baking soda, baking powder and salt.

Break eggs into another bowl. Add pumpkin and butter, stir to blend well. Add chocolate chips and stir.

Pour pumpkin mix over dry ingredients and fold gently until just moistened. Fill muffin pans.

Bake 20-25 mins, until puffed and springy to touch (12-15 mins for minis). Turn onto rack to cool.