Preheat oven to 325 degrees and grease or line a muffin tin.
Combine almond flour, coconut sugar, cinnamon, baking soda, and salt in a large bowl. Combine eggs, pumpkin, ghee, and vinegar in a medium bowl. Stir wet ingredients into dry ingredients. Fold in chocolate chips.
Using a large ice cream or cookie scoop, fill muffin cups ¾ full.
Bake for 20 - 25 minutes, until golden brown and toothpick inserted in the center, comes out clean. Cool on a wire rack.