Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
In a large bowl, whisk together the pumpkin puree, almond butter, eggs, maple syrup, and vanilla extract until smooth.
Stir in the baking soda, cinnamon, nutmeg, ground ginger, and salt until fully combined. If using, fold in the chocolate chips.
Spoon the batter evenly into the muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy as a delicious snack or breakfast!