In a large bowl, mix together the dry ingredients (flour, oats, baking powder/soda, salt, and pie spice).
In a separate bowl, mix together the wet ingredients (pumpkin, egg, milk, syrup, and oil).
Make a well in the center of the dry ingredients and pour the wet mix into it.
Gently stir the batter (no more than 12 times for fluffy muffins!) to incorporate the dry ingredients into the wet mix. You can add the chocolate chips to the mix here as well, but I like to reserve them for the tops.
Divide the batter among 11 parchment paper muffin cups. You can make an even 12 muffins, but they will be a tiny bit smaller.
Bake for 12-16 minutes or until the tops are springy to the touch.
Cool a bit for best results when taking them out of the muffin cups.
Notes
Nutrition facts based on using unsweetened almond milk and butter.WW Points: 4