Preheat oven to 350F and line cupcake tin with liners. Spray liners with nonstick spray.

In a small bowl, mix together almond flour, baking soda, pumpkin pie spice, cinnamon, and salt.

In a large bowl, whisk together eggs, pumpkin puree, and maple syrup. Add in the coconut oil and vanilla.

Add the dry ingredients into the wet and stir until fully combined. Stir in chocolate chips.

Using a cookie scoop, divide evenly into cupcake tin.

Bake for 18-20 minutes or until toothpick inserted comes out clean.

While baking, start making the frosting.

To a large bowl, add the cream cheese and butter and beat together with a hand mixer. You can also use a flat spatula or whisk, but will take more arm work.

Slowly add in the powdered sugar, cinnamon, and vanilla until all combined and smooth.

Once cupcakes are completely cooled, frost.

Store in fridge.