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Preheat oven to 350 degrees F and line 12 muffin tins with paper liners.
If you haven't already, prepare your flax egg by mixing flax seed meal with water and let stand for 5 minutes.
In a large mixing bowl add all liquid ingredients: milk, maple syrup, pumpkin puree, flax egg and vanilla and mix to combine.
Add almond butter and mix to combine.
Add dry ingredients: oats, chia seeds, baking powder, pumpkin spice, cinnamon, salt, nutmeg and cloves, and mix to combine.
Add chocolate chips and mix just a few seconds to just combine.
Using a small ladle or large spoon, spoon mixture into prepared muffin tins as evenly as possible, gently spooning or pressing mixture flat and into corners. The batter will come to almost the top of the paper liner. Top with extra chocolate chips if desired.
Bake 32 minutes, or until set and a toothpick comes out clean. The top will be slightly golden.
Let rest for 5 mins, then enjoy! Or let cool on a baking rack.
Store in the refrigerator for several days or freezer for up to 3 months.
Reheat in microwave for 15-30 seconds to warm as desired.