Preheat oven to 375F and lightly oil muffin tin (or use muffin cup liners).

Prepare flax egg. Combine 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit to thicken, about 5 minutes.

Combine flour, oats, baking powder, cinnamon, ginger, nutmeg and salt in a medium bowl.

Make a well in the center of the dry ingredients and add maple syrup, oil, pumpkin puree, and prepared flax egg.

Stir until just combined (be careful not to over-stir!).

Gently fold in chocolate chips.

Divide batter evenly among muffin cups, filling each about ⅔ full.

Bake for 15 minutes.

Remove muffins from the oven and let cool in muffin tin for about 5 minutes before removing.

Once completely cool, store in an air-tight container for up to a week.