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Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with non-stick paper liners. Set aside.
In a mixing bowl, whisk self-rising flour, unsweetened cocoa powder, soft brown sugar, pumpkin pie spices, and salt, if used. Whisk very well to break up any lumps of soft brown sugar and form a consistent mixture.
In another bowl, whisk pumpkin puree, soy milk, and vanilla extract.
Add the pumpkin milk mixture to the dry ingredients and use a rubber spatula to combine and form a smooth muffin batter.
For sweeter muffins, fold in chocolate chips and stir to incorporate evenly.
Divide the batter evenly into the 12 muffin holes.
Bake the muffins on the center rack of the oven for 18-22 minutes at 350°F (180°C) until a toothpick inserted in the center of the muffins comes out clean.
Let them cool down on a cooling rack.