Preheat oven to 375 degrees F and prepare muffin tin with paper or spray with coconut oil spray.
Add all dry ingredients to a large mixing bowl (almond flour, coconut flour, cocoa powder, coconut sugar, baking soda, baking powder, salt, and pumpkin pie spice). Mix well.
Make a well or a hole in the bowl of the dry ingredients. Add in the wet ingredients (pumpkin puree, vanilla extract, maple syrup, almond milk, coconut oil, and eggs). Whisk together just the wet ingredients.
Pour in the chocolate chips. Then, trying not to over mix, blend together both the wet and dry ingredients.
After mixing (about 10 stir, or until just combined), then fill each muffin tin 3/4 or to top.
Bake for 22-28 minutes or until the tops are cracked and no longer appear wet. You may also test the moisture by placing in a toothpick.
After removing from the oven, let the muffins cool in the muffin pan. Once cool, place in an airtight container and refrigerate until ready to eat.
