Preheat your oven to 350°F (175°C) and prepare your muffin tin with liners or non-stick spray.

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

In a separate bowl, sift together almond flour, baking soda, salt, and pumpkin pie spice. Whisk thoroughly.

Gradually add the dry ingredients to the wet ingredients, stirring gently until fully combined.

Fold in chocolate chips if using, ensuring even distribution.

Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full.

Bake for 20-22 minutes, or until a toothpick comes out clean. The tops should be golden brown.

Allow muffins to cool for about 10 minutes in the tin before transferring to a wire rack.