Pumpkin Muffins with Chocolate Chips

Vegetable oil spray for misting the pan
1 package (17.8 oz) chocolate chip muffin mix
1 cup canned pumpkin
½ cup milk
1 large egg
½ teaspoon pumpkin pie spice or cinnamon

Place a rack in the center of the oven and preheat the oven to 400. Mist the bottom of 12 muffin cups with the vegetable oil spray. Set the pan aside

Place the muffin mix in a large mixing bowl and make a well in the center. Place the pumpkin, milk, egg, and pumpkin pie spice in the well and stir the wet ingredients with a fork to combine and break up the egg yolk. Stir the wet and dry ingredients together with a wooden spoon just until combined, 20 strokes. The batter will still be a little lumpy. Spoon or scoop 1/3 cup batter into each prepared muffin cup, filling it three quarters of the way full. Place the pan in the oven.

Bake the muffins until they just spring back when lightly pressed with your finger, 20 to 22 minutes. Remove the pan from the oven and place it on a wire rack to cool for 5 minutes. Place them on a wire rack to cool for 15 minutes. The muffins are ready to serve.