Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with parchment paper liners.

In a medium mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice until no clumps remain.

In a separate large mixing bowl, combine the pumpkin puree, maple syrup, oil, eggs, and vanilla extract. Whisk vigorously until the mixture is completely smooth and emulsified.

Add the dry ingredients into the wet ingredients. Use a spatula to stir until just combined, ensuring all flour is incorporated without overworking the batter.

Gently fold in 1/3 cup of the chocolate chips, reserving the remainder for topping.

Portion the batter evenly into the 12 muffin cups, filling each approximately three-quarters full.

Sprinkle the remaining chocolate chips over the tops of the muffins.

Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.

Remove from the oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.