Preheat oven to 350 degrees. Prepare muffin tin with parchment paper muffin liners.
In a large mixing bowl, combine the wet ingredients - the pumpkin, canola oil, applesauce, sour cream, honey, eggs, and vanilla.
In another bowl, combine the dry ingredients - the flour, brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice.
Dump the dry ingredients into the wet, and stir until just combined. Add chocolate chips, and stir again.
Add additional chocolate chips to the top of the muffins. Bake for 18-20 minutes, or until the center is done. You can test with a toothpick.
Remove muffins to a cooling rack. You should have enough batter to make about three more muffins.
Stir the dry ingredients into the wet very slowly to avoid over-working the dough.
Reserve some chocolate chips for the top of the muffins.
Test the muffins with a toothpick, and when it comes out clean, they're done.
Storage tip - store muffins on the counter in ziplock or airtight container, for up to three days.Freezing tip - freeze muffins in airtight container, with freezer bag over top (for best results), for up to three months.