• Preheat oven to 350°F and line a muffin/cupcake pan with liners.

Pumpkin Batter

• In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice*.
  1 cup all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, 1½ teaspoons pumpkin spice*
• In a medium/large bowl, mix together the oil and sugars. Add the egg, vanilla extract and pumpkin puree, mixing well after each addition.
  ¼ cup canola or vegetable oil, ¼ cup granulated sugar, ¼ cup light brown sugar, 1 large egg, ¾ teaspoon vanilla extract, ¾ cup pumpkin puree
• Fold the flour mixture into the wet ingredients until no flour streaks are left. Set aside and make the chocolate batter.

Chocolate Batter

• In a small bowl, whisk together the flour, cocoa powder, baking soda, salt and mini chocolate chips.
  ¾ cup all-purpose flour, 3 tablespoons cocoa powder, ¼ teaspoon baking soda, ⅛ teaspoon salt, ½ cup mini semi-sweet chocolate chips
• In a medium/large bowl, mix together the oil and sugars. Add the egg, sour cream and milk, mixing well after each addition.
  ⅛ cup canola or vegetable oil, 3 tablespoons granulated sugar, 3 tablespoons light brown sugar, 1 large egg, ¼ cup sour cream, 3 tablespoons whole milk
• Fold the flour mixture into the wet ingredients until no flour streaks are left.

Baking the Muffins

• Alternately fill the muffin liners with spoonfuls of each batter until they're ¾ full. Sprinkle extra mini chocolate chips on the tops (optional) and bake until a toothpick inserted in the center comes out clean (about 18-23 minutes).
• Let the muffins sit in the pan until they're cool enough to remove. Let them finish cooling on a wire rack. Enjoy!