Makes: 12 muffins at 24o each. Prep: 15 minutes. Bake: at 375 degrees for 25 minutes.
1. Heat oven to 375 degrees F. Coat 12-cup muffin pan with nonstick cooking spray. Combine flour, brown sugar, baking powder, cinnamon, ginger, salt and allspice in large bowl.
2. In separate bowl, beat together pumpkin puree, egg, milk, butter and vanilla. Pour into flour mixture; stir until well combined. Fold in chocolate chips. Divide among prepared muffin cups.
3. Bake in 375 degree F oven for 25 minutes. Cool slightly in pan; unmold onto wire rack. Serve warm.