Preheat the oven to 450°F.

Line a standard muffin tin with cupcake wrappers and spray with non-stick spray. (Don't mess around with muffins sticking to wrappers, you want every last crumb of these muffins).

In a large bowl whisk together flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda.

In a medium sized bowl whisk together sugar, brown sugar, canola oil, eggs, vanilla, and pumpkin puree.

Fold the wet ingredients into the dry ingredients until just combined.

Next, add 1 cup of dairy-free chocolate chips to the batter and fold until mixed in.

Using a cookie scoop or large spoon, fill the cups about 3/4 of the way full.

Bake for 5 minutes at 450°F then reduce the heat to 400°F and bake for an additional 13-15 minutes.

Remove from the oven and allow to cool about 3 minutes before removing from the pan and cooling on a cooling rack.