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Preheat the oven to 350F and lightly grease the surface of a muffin tin (not inside the cavities, but just around the top rim of each). Fill with 12 paper liners.
In a large mixing bowl, whisk together the pumpkin, sugar, brown sugar, oil, eggs, vanilla, and sour cream.
Once smooth, whisk in the baking powder, baking soda, pumpkin pie spice (if using), and salt.
Add in the flour and whisk until it’s about halfway incorporated.
Dump in the chocolate chips and use a rubber spatula to fold and fully combine the batter.
Divide the batter between the 12 liners, filling each all the way to the top and then some. I like to use a large ice cream or cookie scooper to make this process a little easier.
Top each muffin with a tiny handful of extra chocolate chips.
Bake for 25-30 minutes or until a toothpick in the center comes out clean with a few moist crumbs.
Allow the muffins to rest for 5 minutes, then carefully release and transfer to a cooling rack.
The muffins are best when they’re slightly warm so dig in!