Preheat oven to 425 degrees F and spray muffin tin with cooking spray. Set aside.
In a large mixing bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt; whisk well to combine. Add flour and gently mix until combined. Then fold in the chocolate chips.
Using an ice cream scoop, distribute batter evenly between 12 openings of a muffin tin. I added 3 more chocolate chips on top of each muffin.
Bake at 425 F for 7 minutes, then reduce heat to 375 and bake for another 10-11 minutes or until a toothpick inserted in the center comes out clean.
Remove muffins from the oven, let them cool for 5 minutes and transfer to a cooling rack to cool off for another 10 minutes. Enjoy!
Notes
Store: To prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days. If you notice they get too moist, keep the lid of a container ajar a bit.
Freeze: In an airtight container for up to 3 months.
Substitute pumpkin spice blend: Use 1 teaspoon cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves and allspice. Alternately, use 2-3 teaspoon of cinnamon if you are out of all other spices.
Other flours: You can use the same ratio of whole wheat pastry flour or white whole wheat flour.