Heat your oven to 350 degrees F. Grease your silicon muffin tin with butter or add your baking cups to your muffin tin. You're making about 24 regular muffins or a lot of mini muffins.
Thoroughly mix flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
Add eggs into another bowl with your pumpkin puree and butter. Whisk ingredients together until well blended. Add your chocolate chips and dates to the wet ingredients and gentle mix with a spatula.
Add your wet ingredients to the dry ingredients and fold in with your spatula. Mix well so your mix-ins are evenly distributed.
Scoop batter evenly into your muffin baking cups. Bake for 20 - 25 minutes or until puffed and springing to the touch and the center comes out clean with a toothpick. Turn out onto a cooling rack. Best within 1-2 days and served warm with butter. These muffins also freeze well after they cool fully. Enjoy!
