Preheat your oven to 400°F and line a regular-sized muffin pan with paper liners.

In a large mixing bowl, whisk together the eggs, sugar, pumpkin purée, and oil until the mixture is smooth and well-blended.

In a separate bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually incorporate the dry mixture into the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the chocolate chips.

Spoon the batter into the prepared muffin liners, filling each cup about three-quarters full, or nearly to the top.

Bake the muffins for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. Be cautious not to overbake, as this can affect the texture. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

This recipe makes 24 muffins. Store any leftovers in an airtight container to maintain freshness.