Add the pumpkin puree, eggs, almond butter, sugar, almond milk, cinnamon, ginger and nutmeg to a high-speed blender, and process on high for about 10 seconds or until all of the ingredients are combined and the mixture is smooth. Add the almond flour, coconut flour and baking powder, and continue processing for about 30–40 seconds until the batter becomes smooth and creamy. Finally, fold in the chocolate chips by hand, reserving a couple tablespoons to sprinkle on the top. The batter will be a little thick and paste-like, which is normal.