Preheat the oven to 375℉. Line a 12-muffin pan with paper liners or grease with spray coconut oil.

In a large bowl, stir together the pumpkin puree, applesauce, eggs, coconut oil, pure vanilla, and brown sugar. Mix well.

In a small bowl, whisk together the baking powder, baking soda, salt, and pumpkin pie spice. Then whisk this mixture into the pumpkin puree batter.

Slowly stir in the rolled oats and then the flour, but only stir until just combined. The batter will be lumpy and that's okay! Then fold the chocolate chips into the batter and pour the batter evenly into the 12 muffin cups. Fill the cups 3/4 full and then top with extra chocolate chips.

Bake the muffins for 20-22 minutes, making sure the tops are brown and a toothpick stuck into the center of the muffins comes out mostly clean. Cool in the pan, on a baking rack, for 15 minutes. Then remove the muffins and allow to cool completely. Store in an airtight container in the refrigerator for up to 6 days.

They can be frozen for up to 2 months.