To begin, preheat your oven to 350 and spray a muffin tin with no-stick spray.
In a small mixing bowl, add your oat flour, baking powder, baking soda, pumpkin pie spices, and salt and stir them together.
In a large mixing bowl, add your coconut oil, applesauce, and sugar and whisk them together. Now add your pumpkin puree to the bowl again and whisk it in. Lastly, add your vanilla and eggs to the bowl and whisk everything together till well combined.
Pour your dry ingredients into your wet ingredients and stir them together till well combined. Add your chocolate chips to the bowl and gently fold them into your batter.
Fill your muffin tins, each about 3/4 way full. Bake in the oven for 20-24 minutes, till the muffins are springy to touch and a toothpick inserted comes out clean.
Let them cool and then devour!
Store these muffins in an airtight container in the fridge and they will last about a week.