Preheat your oven to 180 degrees celsius
In a large bowl whisk together the pumpkin purée, maple syrup, oil and vanilla essence.
In a second bowl whisk together the dry ingredients: flour, baking powder, sugar, cinnamon, ginger, nutmeg
Add the dry ingredients to the wet ingredients, stir gently until just combined.
Fold through the chocoloate chips.
Portion the muffin batter into a muffin tray.
Bake at 180 degrees celsius for 20-25 minutes until the muffins spring back when pressed in the centre.
Cool in the tin for 10 minutes before allowing to cool on a rack.