Soften the butter and add the cane sugar.  Use an electric mixer to whip.  Add 2 eggs, one at a time whipping for 1 minute after each addition.  Add the cream, vanilla & whip into a creamy custard.  Mix in the pumpkin.

Sift the flour using a fine-mesh strainer and measure out 2 cups.  Add the flour on top of the custard.  Sprinkle the baking powder, soda, salt and spices on the flour.

Use the mixer to mix the dry ingredients into the wet.

Last, stir in the chocolate chips.

Batter will be thick.

Spoon batter into muffin tins (lined).  Be sure to fill the cups almost to the top so you will have domed muffins.  Top with a few chocolate chips.

Bake 400 degrees for 20-24 minutes (or until a toothpick comes out clean).

Enjoy!