In a mixing bowl, add all the dry ingredients (flour, pumpkin spice, baking soda, baking powder, and sea salt) and whisk until evenly mixed.
In a separate mixing bowl, mix together the brown sugar and coconut oil until combined. Then add in the rest of your wet ingredients (apple sauce, pumpkin puree, maple syrup and vanilla extract) and mix until smooth. Add in the "vegan buttermilk" and mix in until just combined.
Add in the dry mixture into the wet ingredients and fold in until the it just combines—do not over mix!
Lastly, add the chocolate chips (saving about 2-3 tablespoons for topping) and gently fold in.
Spray a muffin tin with cooking spray (I used avocado oil spray) and fill each to just below the top. Bake for 20-24 minutes or until a toothpick comes out clean from the center of a muffin. Let cool for a few minutes before removing from the tin and enjoying!