Pre-heat oven to 375. Standing mixer - slowest speed. Do not overbeat at any step.
Cream oil and sugar.
Add eggs and vanilla and beat until just mixed.
Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt, a little at a time and mix until evenly moistened.
Add pumpkin puree and mix until just blended.
Add chocolate chips and stir with large spoon until evenly distributed throughout the batter.
Divide mix evenly among 6 extra large greased, floured muffin tins (or use jumbo baking cup papers)
Divide topping equally and sprinkle on top of the muffins, about 2 teaspoons each.
Bake 20-25 minutes in center of oven - until toothpick inserted into center comes out clean, muffins are springy to the touch, and lightly golden brown.
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2017/11/knr-p-204-chocolate-chip-pumpkin-muffins/