Preheat oven to 350º.
Add all the dry ingredients in one bowl. Stir to combine well.
Add the pumpkin, applesauce, eggs, maple syrup and vanilla in another bowl. Whisk together.
Add the dry ingredients to the wet, a little at a time. Mix well, adding in the milk until all is blended and incorporated. Do not over mix.
Fold in chocolate chips or other add-ins – or simply bake the muffin plain
Oil or line muffin tins with baking cups. Coconut oil or Earth Balance butter work well. Scoop batter into muffin tins, filling to the rim of each cup.
Bake in preheated oven according to size: *small mini-muffin pans: about 20 minutes, *Regular muffin tins: 25-30 minutes
Knife should come out clean when completely baked. *They will dry out if over baked.
Makes one dozen muffins or about 24 mini muffins.
Let cool on a rack. Freeze or enjoy right away.