Preheat your oven to 350 degrees Fahrenheit and prepare a muffin tray by lining it with muffin papers or spraying it with a light coat of cooking oil.
Drain the chickpeas in a colander, giving them a gentle shake to remove any excess liquid.
In a blender or food processor, combine the drained chickpeas, pumpkin puree, eggs, cane sugar, pumpkin pie spice, baking powder, baking soda, vinegar, and vanilla extract. Blend these until the mixture is completely smooth.
Once your batter is smooth, transfer it to a mixing bowl, and gently fold in the chocolate chips.
Carefully fill each muffin paper up to about ¾ of the way full with the muffin batter.
If you're feeling indulgent, sprinkle a few extra chocolate chips on top of each muffin before baking.
Place the muffin tray in the preheated oven and bake for 30 to 35 minutes. Keep an eye on them; they’re done when they’re golden-brown around the edges and a toothpick inserted in the middle comes out clean.
Once baked, carefully remove the muffins from the oven and let them cool in the tray for about 10 minutes.
Transfer them to a wire rack to cool completely. Enjoy your freshly baked Chickpea Pumpkin Muffins warm or at room temperature.
