Preheat oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners. Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.

Melt the coconut oil in a small saucepan over low heat or in a microwave-safe bowl in the microwave. While the oil is still hot, whisk in the cocoa powder and maple syrup until smooth. Set aside.

In a large bowl, whisk together the pumpkin, brown sugar, yogurt, egg, and vanilla extract until smooth and combined. Whisk in the warm cocoa mixture until combined.

Add the dry ingredients and whisk just until combined, being careful not to overmix. Fold in the mini chocolate chips. The batter will be very thick.

Divide the batter evenly among the muffin cups. If desired, sprinkle a few more mini chocolate chips on top of each.

Bake for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue baking for 15–16 more minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Remove from the oven and allow the muffins to cool for 5–10 minutes in the pan, then transfer to a cooling rack to cool completely.

Cover and store leftover muffins at room temperature for up to 1 week.