Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

In a large mixing bowl, combine the pumpkin puree, eggs, almond butter, maple syrup, and vanilla extract. Mix until smooth and well combined.

Add baking soda, baking powder, cinnamon, nutmeg, ginger, and salt to the wet mixture. Stir until fully incorporated.

If using chocolate chips, fold them gently into the batter.

Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.