In a large bowl using an electric mixer beat the eggs, sugar, pumpkin, and oil until batter is a smooth consistence.
In another large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon. Using a large spoon mix the dry ingredients into the pumpkin mixture until dry ingredients are moistened and well combined; fold in the chocolate chips.
Lightly coat a muffin tin with cooking spray, or oil for 12 regular size muffins, or 6 jumbos. Bake 20 to 25 minutes until a tooth pick inserted comes out clean.
Cool for about 10 minutes and remove the muffins to a cooling rack – serve warm with butter.