Preheat oven to 350 degrees F. Spray a regular sized muffin tin with cooking spray or line with silicone baking cups.
Add all of the dry ingredients including the rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt to a large bowl and mix together.
In another medium-sized bowl, beat the egg and add the unsweetened applesauce, pumpkin puree, maple syrup, and vanilla extract. 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 inserted toothpick comes out clean. Store in an airtight container in the fridge for up to four days or the freezer for up to three months.