Preheat oven to 375° and line a 12 tin muffin tray with cupcake liners.
In a small bowl, mix together the flax egg, set aside.
1 flax egg
Place the oats in a blender and blend until a flour forms.
1 ½ cups rolled oats
Add in the remaining ingredients except for the chocolate chips and blend until the batter is smooth.
½ cup cacao powder, ¼ cup almond flour, 1 cup pumpkin puree, ¼ cup melted butter, ½ cup brown sugar, ½ cup maple syrup, 1 tablespoon vanilla extract, 1 tablespoon pumpkin pie spice, 1 ½ teaspoons baking soda, ½ teaspoon sea salt
Stir in the chocolate chips. Divide the batter between the muffin tins almost to the top.
½ cup chocolate chips
Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the middle comes out cleans.
Let cool for 10 minutes before serving.
Store any leftover muffins in an airtight container on the counter for up to 4 days.