Preheat your oven to 375. Set your silicone mini muffin pan on a baking sheet and set aside. If you’re using a metal tin, spray it well with nonstick spray and set aside
In a large bowl, combine the pumpkin puree, maple syrup, egg and vanilla extract. Whisk until completely combined. Then add in the flour, pumpkin pie spice, baking powder, baking soda and salt. Fold with a rubber spatula until all the flour is mixed in (do not overmix). Fold in the mini chocolate chips if using
Using a tablespoon cookie scoop or spoon, scoop the batter evenly into the 24 cup mini muffin pan. Bake at 375 for 13-15 minutes
Let cool for 10 minutes and then pop the mini muffins out. Let cool completely on a wire rack. Serve!
You can store in an airtight container for up to 4 days at room temperature or freeze for up to 3 months. Enjoy!:)