Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium-sized bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
Mix pumpkin puree, granulated sugar, vegetable oil, eggs, brown sugar, and vanilla extract in the large mixing bowl. Mix until well combined and smooth.
Stirring until combining gradually dry ingredients with the wet ingredients. Be careful not to overmix, as it can result in dense muffins.
Gently fold in the cinnamon chips, ensuring they are evenly distributed throughout the batter.
Filling each liner about three-quarters full by spooning the batter into the prepared muffin tin.
Bake in the preheated oven for approximately 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Put in a wire rack to cool perfectly.