Preheat oven to 350°F. Line or grease a muffin tin
In a large bowl, whisk together tahini, pumpkin puree, syrup, eggs, coconut sugar and vanilla until smooth.
In a small bowl, whisk together remaining dry ingredients (except chocolate chips).
Whisk dry ingredients into wet until well combined.
Fold in chocolate chips.
Fill muffin wells 3/4 of the way full.
For mini muffins, bake for 18-20 minutes. For regular size muffins, bake 23-25 minutes.
Allow to cool slightly before removing from tin.
Store in an airtight container in the fridge for up to one week.