Preheat the oven to 350ºF. Line 48 mini muffin tins with paper liners.
In a medium bowl, whisk together flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, pumpkin, and butter.
Slowly add the dry ingredients and mix until well combined.
Add chopped chocolate and chocolate chips and pulse the mixer a few times to incorporate.
Divide batter evenly among muffin cups (I like to use a little cookie scoop) and bake 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Muffins are best on the day they are made but can be stored in an airtight container for up to 4 days.