Start by preheating the oven to 350F degrees, then line a 12-cup muffin pan with paper liners and set aside.
In a large bowl, whisk the dry ingredients together. Flour, baking powder, baking soda, salt, and the pumpkin pie spice and set aside.
In a medium bowl, whisk together the sugars, the melted butter, the canned pumpkin puree, the eggs, and the milk until everything in incorporated together.
Make a well in the dry flour mixture then pour the wet mixture in the center. Fold the mixture with a rubber spatula just until combined.
Add in the chocolate chips and fold one last time without over stirring.
Divide the mixture into the 12 prepared muffins cups and bake in the oven for 25 minutes or until a toothpick inserted in the center comes out clean.
Let the . muffins cool down in the muffin tin for 10-15 minutes then transfer them to a wire rack to cool a little more.
Eat them right away or store them in an airtight container.