Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

In another bowl, mix the brown sugar, granulated sugar, and pumpkin puree until smooth.

Add the eggs, vegetable oil, and vanilla extract to the pumpkin mixture and whisk until fully incorporated.

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.

Fold in the chocolate chips gently using a spatula.

Scoop the batter into the prepared muffin tin, filling each cavity about three-quarters full.

Bake in the preheated oven for 18-22 minutes or until a toothpick inserted comes out clean.

Once baked, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.