1. Preheat oven to 375 degrees, line a 12 cup muffin tin and set aside.

2. In a large bowl, combine dry ingredients: pumpkin spice cocoa mix, flour, sugar, baking powder, salt, ginger, nutmeg, and cinnamon. Set aside.

3. In a medium bowl, whisk the wet ingredients: eggs, cooled butter that’s been melted, milk and vanilla extract.

4. Make a divet or a “well” in the dry ingredients to pour the wet mixture into and fold together until just mixed. Consistency should be thick and a little difficult to mix but not thick like bread dough.

5. Stir in chocolate chips and pecan pieces. Fill muffin cups to about 3/4 full.

6. Bake 16-18 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool for five minutes before moving to a cooling rack or storing. Enjoy.