Pumpkin Chocolate Chip Muffins

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and lightly spray the liners with nonstick cooking spray. If you don't have liners, grease the pan with nonstick cooking spray. Set aside.

In a small bowl, combine the sugar, flour, and melted butter. Stir until moistened. Set aside while you make the muffin batter.

In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.

In a large bowl, combine the pumpkin, sugars, oil, buttermilk, eggs, and vanilla extract. Use a spatula to stir until the ingredients are smooth.

Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.

Gently fold in ¾ cup of the chocolate chips. Don’t over mix.

Divide the batter among muffin cups, filling each cup ¾ full. Top each muffin with streusel topping. Sprinkle the remaining chocolate chips over the streusel.

Bake the muffins for 24-28 minutes or until muffins are set and a toothpick stuck in the middle of a muffin comes out clean.

Let the muffins cool to room temperature and enjoy!