Preheat oven to 350 degrees F. Spray regular sized muffin tin with cooking spray or line with silicone baking cups.
Toss all of the dry ingredients including the rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt together in a large bowl.
In another medium-sized bowl, beat the egg, unsweetened applesauce, pumpkin puree, maple syrup, and vanilla extract and stir to combine.
Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the chocolate chips.
Evenly distribute the mixture into each of the twelve muffin cups, filling them about 3/4 of the way full.
Bake for 20-25 minutes or until toothpick inserted comes out clean. Store in an airtight container in the fridge for up to four days or the freezer for up to three months.