Preheat oven to 400. Line muffin tin with paper cups or lightly spray with cooking spray.
Combine eggs, sugars, oil, and pumpkin in a mixing bowl.
Combine flour, baking soda, baking powder, pumpkin spice, and salt in a separate bowl and mix into wet ingredients until just combined. I use a spatula to stir so that I don't overmix.
If you don't have pumpkin spice, you can make your own by mixing ¾ tsp cinnamon, ¼ tsp. nutmeg, ¼ tsp. ground ginger, and ⅛ tsp. all spice.
Stir in chocolate chips, reserving ¼ cup to sprinkle on top.
Measure ½ cup batter into each muffin tin. Sprinkle with remaining chocolate chips.
Bake at 400 for 15-17 minutes or until done.
Recipe by Sweet Purple Tulips at https://www.sweetpurpletulips.com/gluten-free-pumpkin-chocolate-chip-muffins/