Preheat oven to 425 degrees. Line a standard 12-count muffin pan with cupcake papers then set aside.
In a large bowl, sift together flour, baking soda, salt, cinnamon and pumpkin pie spice.
Add 3/4 cup of chocolate chips then stir until chips are coated with flour.
In a separate bowl whisk together eggs, granulated sugar, brown sugar, milk, pumpkin puree, vegetable oil and vanilla until well combined.
Add dry ingredient to wet ingredients and stir with a wooden spoon until just barely combined. Do not overmix.
Distribute batter evenly among 12 muffin liners then top with remaining chocolate chips.
Bake for 5 minutes at 425 degrees. Keeping the oven door closed, reduce temperature to 350 degrees then bake for 15 additional minutes or until a toothpick inserted into the center of a muffin comes out clean. Avoid overbaking.
Remove muffins from the oven and cool in the muffin pan for 5 minutes. After 5 minutes, remove muffins from the pan and place on a wire rack to cool to completely.
Muffins will keep in an airtight container at room temperature up to 3 days or in the refrigerator up to a week.
