Preheat oven to 350ºF and line a 12-cup muffin tin with liners. Lightly coat liners with cooking spray.
In a large bowl, combine pumpkin puree, eggs, maple syrup, oil, and vanilla; whisk to combine.
In a separate smaller bowl, combine gluten free flour, pumpkin pie spice, baking soda, and salt; mix well to combine.Pour dry ingredients into bowl with wet ingredients; whisk until smooth. Fold in chocolate chips.
Divide batter evenly into prepared muffin tins, filling about two-thirds of the way full. If desired, sprinkle extra chocolate chips overtop.Bake at 350ºF for 24 to 27 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let cool in the muffin pan until cool enough to handle. Remove from pan and let cool completely on a wire rack.
*My go-to gluten free baking flour isthis onebyBob's Red Mill. GF flours can vary in ingredients, so be sure to use one that includes xanthan gum, which helps provide elasticity. *Nutrition facts calculated using Lily's baking chips.
To Store. I suggest storing these pumpkin muffins in an airtight storage container or gallon-size zip-top bag for 4 days at room temperature. The pumpkin flavor becomes even more pronounced on day 2.
To Freeze. Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired (I like to individually wrap my muffins so I can grab them for quick breakfasts and snacks).
To thaw, either let sit at room temperature overnight, or heat in the microwave using the "defrost" setting until warm.