Lightly spray muffin liners with coconut oil and place into muffin tray.
Combine dry ingredients and mix well.
Separately, mix together the pumpkin, coconut oil, maple syrup, vanilla extract and eggs until well incorporated.
Stir in chocolate chips.
In parts, add in dry ingredients until just moistened.
Using an ice cream scoop, fill muffin cups ¾ way full.
Bake for 5 minutes at 425 then reduce heat to 350 and bake for 15 minutes or until the center of the muffin is lightly browned and a toothpick comes out clean from the center.
Store in an airtight container for up to 2 days on the counter or up to 5 days in the refrigerator.Spray muffin liners with coconut oil spray or use silicone baking cups for easy removal.Allow muffins to cool completely before peeling muffin liners.