1cupcanned pumpkin puree (not pumpkin pie filling)
1/2cup granulated sugar
1/4cuppacked light brown sugar
1/2cupcanola or vegetable oil
1/4cupbuttermilkat room temperature
2largeeggsat room temperature
1teaspoonpure vanilla extract
1cup semi-sweet chocolate chips6 ounces
Streusel Topping
1/2cupgranulated sugar
3Tablespoonsall-purpose flour
2tablespoonsunsalted butter melted
Instructions
Make the Muffins
Preheat the oven to 350 degrees. Line the cups of a standard 12 cup muffin pan with paper liners or greater with nonstick cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
In a large bowl, combine the pumpkin, granulated sugar, brown sugar, oil, buttermilk, eggs and vanilla. Stir with a spatula until smooth.
Gradually add the dry ingredients to the pumpkin mixture and stir until just combined. Gently fold in 3/4 cup of chocolate chips. Don't overmix.
Divide the batter between the muffin cups, filling each three-quarters full.
To make the Streusel
In a medium bowl, combine the granulated sugar, flour, and melted butter. Stir until mixture is moistened.
Generously sprinkle the muffins with the remaining 1/4 cup of chocolate chips and streusel topping. Bake for 24-28 minutes, until the muffins are set and a toothpick inserted in the middle comes out clean. Allow the muffins to cool to room temperature. Enjoy immediately or store in a lidded container on the counter for up to 3 days. You could also freeze the muffins for up to 1 month.