Preheat oven to 350 degrees
Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the shortening and sugar on high for 2-3 minutes. Scrape down the bowl once complete.
Add in eggs and pumpkin puree. Mix until combined. Scrape down the bowl once complete.
In separate bowl, whisk dry ingredients together (flour, pumpkin pie spice, baking soda, baking powder, salt).
Add dry ingredients to wet ingredients in 4 portions, mixing on low-medium for 15-30 seconds between each addition.
Using a wooden spoon, mix in the chocolate chips.
Thoroughly grease mini bundt pan.
Fill mini bundts ¾ of the way full with batter.
Bake for 15-20 minutes or until a toothpick comes out clean.
Immediately turn out the bundts onto a cooling rack, let cool to room temperature before drizzling with glaze.
Prepare your water glaze by combining water and powdered sugar. Stir until it thickens, then spoon over the top of the mini bundts.
Immediately sprinkle crushed pecans on top of glazed bundts.