Start by preheating your oven to 350°F and lining a muffin pan with liners.
In a large bowl, mix together the almond milk, vegetable oil, pumpkin puree and vanilla extract until smooth. In a different bowl, sift together the flour, sugar, sea salt, baking powder and baking soda. Mix to combine and add in the chocolate chips.
Add the dry ingredients to the large bowl with the wet ingredients. Mix together until combined, but don't over work it!
Spoon the batter into the muffin pan and bake for about 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.