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Preheat oven to 400 F. Paper-line muffin tin cups.
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In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
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In a separate large bowl, mix together pumpkin, sugars, eggs, oil, and buttermilk until well-combined. Stir in flour mixture until just combined. Add 1/2 cup mini chocolate chips, and stir until just incorporated.
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Divide batter evenly among the muffin cups. Sprinkle remaining 1/4 cup mini chocolate chips over the top of the batter. Then sprinkle raw sugar over the top of each muffin.
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Bake at 400 degrees F for 7 minutes.
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Reduce heat to 375F and continue baking for 13-15 minutes, or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes, and then place on wire racks to cool.