1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. In a large bowl, whisk together pumpkin purée, almond butter, eggs, maple syrup, and vanilla until smooth.

3. Add baking soda, pumpkin pie spice, and salt; stir until just combined.

4. Fold in chocolate chips and nuts if using, taking care not to overmix.

5. Divide batter evenly among muffin cups, filling each about ¾ full.

6. Bake for 20–22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

7. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.