Preheat an oven to 400°F (204°C). Lightly grease a muffin tin with non-stick baking spray. Line the cavities of the muffin tins with parchment baking cups and set aside.

Sift the all-purpose flour, baking powder, and chai spice into a 3-quart mixing bowl. In a separate bowl, use a rubber spatula to stir together the sweet potato puree and the whole milk. Set both bowls aside.

Use a mixer to blend the butter, brown sugar, maple syrup, and kosher salt together on second speed. Blend these for 1 minute, then stop the mixer and scrape down the bowl and beaters with a rubber spatula.

Continue mixing the butter-sugar on second speed for 2 to 3 minutes more. The mixture will look like thick icing. Add the eggs to the bowl, one at a time, and blend them in at low speed. Add the vanilla extract with the final egg and blend these in just until incorporated. Stop the mixer and scrape down the bowl and beaters again. Blend the butter-egg combo for 2 to 3 minutes or until it looks spongy and thick.

Add the wet and dry ingredients in an alternating fashion. Sift in ⅓ of the dry and mix it in just until it's incorporated. Next, add ½ of the sweet potato-milk mixture and blend it in. Continue adding the wet and dry this way until all are incorporated. Be sure not to over-mix.

Gently fold the chopped chocolate into the prepared batter until it is mixed throughout.

Use a #16 portion scoop, or a ¼ cup measuring cup, to scoop the prepared muffin batter into each of the muffin liners. Give the muffin tin a gentle tap against the countertop to settle the batter into the tins.

Bake the sweet potato muffins 25-30 minutes.

Once the muffins are done baking, remove them from the oven and cool them in the pan for 5 minutes. After 5 minutes, remove the muffins to a cooling rack to cool completely or until warm enough to your liking.

Serve the sweet potato muffins with fresh fruits, yogurt, warm cereals or on their own.