Preheat oven to 350F and line a muffin tin with liners or non-stick spray.

In a large bowl, whisk together pumpkin puree, almond butter, eggs, maple syrup and vanilla.

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

Add dry ingredients to wet ingredients and stir till combined.

Fold in chocolate chips.

Fill muffin tins till about 3/4 full and add additional chocolate chips on top if desired.

Bake for 20-22 minutes or until toothpick comes out clean when inserted.

Let cool on wire rack after ten minutes in tin. Store on counter or fridge, with a vented tent of aluminum foil so there is some air circulation