Preheat your oven to 350ºF and prepare a muffin tin by lining it with 12 muffin liners.
In a large bowl, combine almond butter, pumpkin puree, eggs, maple syrup, coconut sugar, cacao powder, vanilla extract, baking soda, and fine sea salt. Stir until smooth.
Once smooth, fold in dark chocolate chips.
Scoop the batter into the muffin cups using a ¼ cup measure, filling each about ¾ full.
Sprinkle extra dark chocolate chips on top if desired.
Bake for about 25 minutes or until risen and dry in the center.
Let muffins cool in the pan for 20 minutes before transferring to a wire rack.
Serve warm or at room temperature, and store leftovers in an airtight container.
