Pumpkin Spice Chocolate Chunk Muffins

INSTRUCTIONS

PREHEAT OVEN TO 350 DEGREES AND LINE MUFFIN TINS WITH BAKING CUPS.
Preheat oven to 350 degrees and line muffin tins with baking cups.
IN A MEDIUM BOWL, WHISK TOGETHER, FLOUR, SUGAR, PUMPKIN PIE SPICE, BAKING SODA, BAKING POWDER, AND SALT.
In a medium bowl, whisk together, flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
IN THE BOWL OF A STAND MIXER FITTED WITH THE PADDLE ATTACHMENT, BEAT TOGETHER EGGS, PUMPKIN, AND BUTTER.
In the bowl of a stand mixer fitted with the paddle attachment, beat together eggs, pumpkin, and butter.
SLOWLY ADD THE DRY INGREDIENTS AND MIX UNTIL WELL COMBINED.
Slowly add the dry ingredients and mix until well combined.
FOLD IN THE CHOCOLATE CHUNKS WITH A SPATULA.
Fold in the chocolate chunks with a spatula.
SCOOP BATTER EVENLY INTO MUFFIN TINS AND BAKE 20-25 MINUTES, OR UNTIL TOOTHPICK INSERTED IN THE MIDDLE COMES OUT CLEAN.
Scoop batter evenly into muffin tins and bake 20-25 minutes, or until toothpick inserted in the middle comes out clean.
LET COOL IN PAN FOR 5 MINUTES BEFORE REMOVING AND COOLING COMPLETELY ON A WIRE RACK.
Let cool in pan for 5 minutes before removing and cooling completely on a wire rack.
STORE IN AN AIRTIGHT CONTAINER FOR UP TO 4 DAYS.
Store in an airtight container for up to 4 days.

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