Preheat your oven to 350°F. Line a muffin tin with 10 paper liners or silicone baking cups.

In a medium bowl, combine the flour, pumpkin spice mix, baking soda, baking powder, and sea salt. Whisk together until evenly mixed.

In another bowl, blend the pumpkin puree, eggs, softened butter, maple syrup, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter will be thick. Gently fold in the mini chocolate chips, reserving a small amount for the muffin tops.

Spoon the batter into the prepared muffin liners, filling each about 2/3 full. Sprinkle the remaining chocolate chips on top. Bake for 22 to 25 minutes, or until the tops are golden brown. To test for doneness, insert a toothpick into the center of a muffin; it should come out clean with a few moist crumbs. Let cool for a few minutes before serving.