Preheat oven to 350°
Line a 12 cup muffin pan with aluminum paper liners. set aside
In a large bowl, whisk together ¾ cup oat flour, gluten free flour, baking soda, baking powder, salt, and spices.
In a separate large bowl, mix together eggs, milk, pumpkin puree, maple syrup, coconut oil, and vanilla extract until smooth.
Add flour mixture to pumpkin puree mixture. Don't overmix. Add chocolate chips
Fill muffin tins about 3/4 way full, top with a few chocolate chips
Bake for 25-30 min.