To begin, preheat your oven to 350 and line a muffin tin with non-stick spray (or line with cupcake liners).
To a large mixing bowl, add your butter, sugar, applesauce and pumpkin and mix together using a hand mixer. Add your vanilla and eggs and mix in briefly.
To a small mixing bowl, add your flour, cocoa powder, baking powder, baking soda, salt and pumpkin spice seasoning and whisk them together. Add a fine mesh strainer over the bowl of your wet ingredients, pour your dry ingredients into it, and sift them through the mesh strainer into the bowl. Remove the strainer and stir your wet and dry ingredients together. Add your chocolate chips and fold them into your batter.
Fill each muffin tin about 2/3 way full with muffin batter. Bake in the oven for 20-22 minutes, or till the tops are springy to touch and a toothpick inserted comes out clean.
Let cool and devour!
Stored in an airtight container in the fridge these muffins last about a week. They can also be frozen for several months.