Preheat the oven to 350F/180C and line a muffin pan with large cupcake or muffin cases.
In a large mixing bowl, whisk together the gluten free flour, baking soda, baking powder, xanthan gum, salt and spices until well combined.
In another large bowl, whisk the sugar and oil into a thick paste.
Add the flax egg, pumpkin puree, almond milk and vanilla extract. Whisk to combine.
Sieve the flour mixture into the bowl with the wet ingredients and gently fold everything together. It’s ok if there are a few small lumps.
Add the chocolate chips and fold them through.
Evenly distribute the mixture into your lined muffin holes. Each should be about ¾ of the way full.
Bake for 20 minutes or until a skewer poked into the center of a muffin comes out clean.