Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or lightly grease it.
In a large bowl, combine the almond butter, pureed pumpkin, eggs, and maple syrup. Mix thoroughly until smooth.
Add the cocoa powder, baking soda, and salt. Gently fold until the dry ingredients are just incorporated.
If desired, stir in the dark chocolate chips.
Divide the batter evenly among the muffin cups. Fill each about 3/4 full.
Bake for 18-22 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the muffins in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
These muffins are perfect for a healthy breakfast or snack. Store leftovers in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.