Preheat oven to 375°F (190°C). Line a muffin tin with muffin liners.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a separate bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the chocolate chips or nuts, if using.
Fill each muffin liner about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Zylo AI 
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Muffins can be frozen for longer storage.
• Baked Goods (American)
• Approximately 220 calories
• 20-25 minutes (Easy)
• 35-40 minutes
• 8-12
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