Pumpkin Oatmeal Muffins

Preheat the oven to 350 degrees F and line a muffin tin with paper liners. If you don't have paper liners, you can liberally spray the muffin pan with cooking spray, although I recommend using liners for easy cleanup.
Place the oats in a high-powered blender and blend until oat flour forms, about 30 to 60 seconds. Add the baking powder, pumpkin pie spice and sea salt. Blend until the dry ingredients are well combined.
Transfer the pumpkin puree, eggs, pure maple syrup, avocado oil, and vanilla extract to a large bowl (wet ingredients) and mix until combined.
Pour the dry ingredients into the large mixing bowl with the wet ingredients and mix well until a thick batter forms. Stir in the chocolate chips.
Fill the muffin cups ¾ of the way up and if desired, sprinkle the tops with extra chocolate chips.
Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the muffins are fully baked.
A great way of discerning whether the muffins are cooked through is to take their internal temperature using a digital thermometer. The ideal internal temperature for muffins is 190 to 205 degrees Fahrenheit. Insert a thermometer into the center of a muffin to get an accurate read.
Allow muffins to cool completely in the muffin pan before peeling off the muffin liners to enjoy. If you try peeling off the muffin papers while the muffins are still warm, you will lose some muffin to the papers.