Preheat the oven to 350°F. Lightly spray 18 muffin tin cups with nonstick spray.
In a medium bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, pumpkin pie spice and salt).
In a large bowl, whisk together the pumpkin, applesauce, eggs, oil and vanilla until well blended. Stir in the dry ingredients and mix only until combined (do not over mix). Gently fold in the chocolate chips.
Scoop the batter into the muffin pans and bake for 18 to 20 minutes. Let the muffins cool a bit, and then turn them onto a rack and let them cool completely.
Notes
Use an ice cream scoop with a spring handle to scoop the batter into the muffin tins. It's so easy and no mess.