Preheat your oven to 350°F (175°C) and prepare a mini muffin tin.

In a medium mixing bowl, combine almond meal, sugar, baking powder, salt, and cinnamon or pumpkin pie spice.

Add pumpkin puree and either a whole egg or a flax egg to the dry mixture, mixing until well combined.

Fold in mini chocolate chips if desired.

Spoon the batter into muffin cups, filling them about two-thirds full.

Bake for 10-15 minutes until puffed and a toothpick comes out clean.

Let the muffins cool for a few minutes before removing from the tin.