Preheat oven to 350° and line a muffin tin with liners. I prefer parchment so the muffin removes easily.
In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, pumpkin spice, and salt. Stir and break up any large clumps.
Add in the pumpkin, eggs, maple syrup, coconut oil, and vanilla. Stir well until completely mixed and no dry spots remain. Fold in the chocolate chips if desired.
Scoop into muffin tin, making sure each one is as even as possible. Bake for 20-23 minutes, until a toothpick inserted in the center comes out clean.
Store in the fridge if not eaten within a day.