Pumpkin Pie Pouphs (pronounced Poof)

This is the inspiration recipe  for the pumpkin muffins I made today.  I'm not sure that "muffins" is actually the right term for them; see the title of this post.
After sampling the mini treats, a few friends decided that this would be a more worthy name.
Whatever they are called, I'll be making them again soon.
As soon as I can restock on coconut flour, that is.  If only I had understand how utterly competitive, reasonable, and even below "market price" (don't actually know what that is, I would have to engage with details to know and I don't do that) the coconut flour in the bin at LifeSource was, I would have really stocked up.  Instead of nonchalantly buying a random amount.  Which is what I did.
Anyway.
This is how to make what I made today.  If you make some, and like them, and can think of a better name, please let me know.

1/2 cup coconut flour
1/2 tsp. baking powder (I might increase this a little next time?)
2 tsp. pumpkin pie spice
1/2 tsp. salt

Whisk together, if you are the ambitious type who doesn't mind washing dishes.  Or if you are like me, dump all this in at the end with no whisking, mix it up and hope for the best.

1 cup pumpkin puree (I got mine from a can.  I know I should be afraid of BPA, but there are too many things to be afraid, and I already had it in a can, so I went with it)
4 eggs
1 tsp. vanilla
1/2 cup melted coconut oil
3/8 cup maple syrup (how on earth would one measure that?!  the original recipe said "or 3 1/2 oz." so I measured that on my scale--if you are reading this and thinking of baking, but don't have a kitchen scale, then please go buy one right now, even if it busts your budget a little)

Mix the above together with a mixer or by hand if you are powerful and have stamina.
As previously mentioned, dump in the dry ingredients, mix, and then if you must have chocolate in every muffin...which I must, for some reason, add

1/2 cup mini chocolate chips (I bought some at Whole Foods,  then figured out later that cane sugar is the first ingredient! might have to stick with Ghiradelli after all?  but they don't sell mini--that I know of--and I am too lazy for chopping...)

Bake at 400 in a mini muffin pan for about 15 minutes.  If they seem a teeny bit underdone, that is OK. That's what makes the pumpkin pie texture happen in the middle.

Sorry no picture.  They're not super photogenic anyway.