Start by preheating your oven to 350°F and greasing a mini muffin tin.

In a large bowl, mix together the pumpkin puree, cashew butter, maple syrup, egg, baking powder, and pumpkin pie spice until you have a smooth batter.

Once your batter is ready, gently fold in the mini chocolate chips.

Use a small spoon to fill each cavity of your mini muffin tin with the batter. You should have enough to fill 24 cavities.

If you like, you can top each mini muffin with a few extra chocolate chips for good measure.

Pop them in the oven and bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean. If you're using a standard muffin tin, bake for 27-28 minutes.

Once they're done, remove the muffins from the oven and let them cool.

Serve them up fresh or store any leftovers in an airtight container in the fridge for up to one week. Enjoy every bite!