Preheat the oven to 350°F (175°C) and grease a muffin tin or line with muffin liners.

In a large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

In another bowl, combine the wet ingredients: pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.

Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the chocolate chips.

Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.