Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by greasing it or lining with parchment paper.

In a medium bowl, whisk together the almond meal, sweetener, baking powder, salt, and cinnamon/pumpkin pie spice until evenly blended.

Add the pumpkin puree and egg (or flax egg) to the dry ingredients and mix until fully incorporated.

Gently fold in the mini chocolate chips if using.

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

Bake in the preheated oven for 10-15 minutes until the muffins are firm and a toothpick comes out clean.

Let the muffins cool in the pan for about 5 minutes before carefully removing them.