Preheat the oven to 375°F. Line or lightly grease a 24-cup mini muffin pan.
In a large bowl, whisk together the pumpkin purée, brown sugar, oil, soy milk, and vanilla.
Add the flour, baking powder, pumpkin pie spice, and salt directly to the same bowl. Stir until just combined, being careful not to overmix.
Fold in the mini chocolate chips.
Divide the batter evenly between 24 mini muffin cups. Sprinkle a few extra mini chocolate chips over the tops.
Bake at 375°F for 13 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let cool in the pan for about 5 minutes before removing.
