Preheat the oven to 425 degrees and spray a muffin tin with cooking spray. Set the pan aside.
In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger.
2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger
In a smaller bowl mix together the pumpkin, sugar, butter, eggs, and vanilla extract. Gently fold the pumpkin mixture into the dry ingredients until just combined.
15 ounces pumpkin puree, 1 cup granulated sugar, 8 tablespoons butter, 2 large eggs, 2 teaspoons vanilla extract
Stir in the chocolate chips.
1 cup chocolate chips
Pour the batter into the prepared muffin tin. The batter will be thick, scoop in enough to fill the cups about 2/3 of the way up.
Bake at 425 for 13 minutes, DO NOT OPEN YOUR OVEN. Reduce the heat to 325 degrees and bake for 12 to 14 more mintutes or until a tooth pick inserted in the center of a muffin comes out with just a few crumbs. (It is okay to check on your muffins about 6 minutes after you turn the temperature down to 325 degrees.)