Start by preheating your oven to 350 F and greasing a mini muffin tin. Then, set it aside.
Next, in a large bowl, mix together the pumpkin puree, cashew butter, maple syrup, egg, baking powder, pumpkin pie spice.
Once it forms a batter, fold in your mini chocolate chips.
Then, use a small spoon to scoop your batter into your muffin tin. Remember that these are MINI muffins, so you should have enough batter to fill 24 cavities!
Finally, top each of your mini muffins with more chocolate chips, if desired.
Bake them for 22-24 minutes, or until a toothpick comes out clean. If you are making this recipe in a standard muffin tin, increase the baking time to 27-28 minutes.
Remove your muffins from the oven and let them cool.
Once done, serve them, or store any leftovers in an airtight need container in the fridge for up to one week. Enjoy!