Preheat oven to 350 degrees. Spray or line 15 muffin cups
In a large mixing bowl sift or whisk together all dry ingredients until no lumps are in the dry ingredients
Stir in the eggs and warm water until all the dry ingredients are moist
Stir in the butter and sour cream until fully combined. Stir in the pumpkin puree and extract (if using) until fully combine and smooth
Scrape down the sides of the bowl and push the dough/batter to the center of the bowl. Allow dough/batter to sit for 3 minutes to absorb moisture
Push dough/better together and roll around the bowl to make sure of texture. Dough/batter will be VERY moist but should not be sticky
Gradually fold in the chips until evenly distributed throughout the dough/batter
Divide the dough/batter evenly between the prepared muffin cups. (about 3 1/2 TBS dough/batter in each cup) Use fingers or a knife and spread the dough/batter evenly throughout the cups keeping the top even and smooth
If desired top with a few extra chips. Bake at 350 for 20-25 minutes or until golden and a tester comes out clean
Remove from oven. They will be soft but will firm up as they cool. Allow to cool in the pan 20-30 minutes or until firm enough to transfer to a wire rack
Transfer tot wire rack and allow to cool completely. Store leftovers in an airtight container up to 1 week