Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.

In a medium-sized bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined.

In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and the sugars have mostly dissolved.

Add the dry ingredients into the wet ingredients and use a rubber spatula to fold them together until just incorporated, ensuring no pockets of dry flour remain without overmixing.

Gently fold in 1 1/4 cups of the chocolate chips into the batter.

Divide the batter evenly among the 12 muffin cups, filling each almost to the top. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.

Bake for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.