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Preheat oven to 400°F. Line a standard muffin tin with 12 muffin paper liners (or for the most even bake, place muffin wrappers in every other cup of two 12-cup tins).
Stir the oil, sugar, pumpkin, maple syrup, eggs, vanilla, and apple cider vinegar. Stir in the baking powder, baking soda, salt, cinnamon, and pumpkin spices.
Use a spatula to mix in the flour until a thick smooth batter forms, mixing just until there are no longer streaks of dry ingredients. Fold in 1 cup chocolate chips, mixing gently a few times.
Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle additional chocolate chips onto the tops of the muffins.
Bake the muffins for 22 to 26 minutes, until puffed and the tops are golden and a toothpick comes out with a few clinging crumbs.
Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.