Chocolate Chip Pumpkin Muffins Recipe

Preheat the oven to 425F (218C) convetion (400F/204C) conventional and line 12 muffin tins
In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger and allspice (or just pumpkin spice, if using).
150 grams all-purpose flour spooned and leveled, 1/2 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt, 1 tsp cinnamon*, 1/2 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp ginger, 1/2 tsp allspice
In a large bowl, whisk together the eggs, brown sugar, olive oil and pumpkin until they’re completely smooth.
2 large eggs, 150 grams light brown sugar lightly packed, 60 mL olive oil, 227 pumpkin puree
Fold in the dry ingredients just until they’re barely incorporated and there’s still a few streaks of flour left.
Fold in the chocolate chunks, reserving a few for the tops, just until they’re evenly distributed.
170 grams chopped milk chocolate or milk chocolate chips**
Distribute the batter evenly among the 12 muffin tins, about 2.5oz per muffin.
Bake the muffins at 425F (218C) for 5 minutes, then lower the heat to 350F (177C) and bake for another 8-10 minutes, until the muffin springs back when you press on it.
Allow the muffins to cool in the pan for 5-10 minutes before removing.