Pumpkin Chocolate Chip Muffins

Pumpkin chocolate chip muffins are one of our family favoirte recipes. If you don't have time to make them homemade, I recommend Trader Joe's pumpkin bread mix and add chocolate chips to it. But if you have the time I highly recommend making these homemade, nothing touches this recipe.

This recipe is going to have your home smelling warm, inviting and hopefuly remind you of some good times in your kitchen! I hope you enjoy this recipe as much as we do in our home!

• 1¾ cups gluten-free all-purpose flour (preferably Bob’s Red Mill® All- Purpose Baking Flour, red label)

• 1½ tsp. baking powder

• ½ tsp. Pink Himalayan salt

• 2 tsp. Trader Joe's pumpkin pie spice

• 1½ cups 100% pure pumpkin puree

• ¼ cup extra-virgin organic virgin coconut oil, melted

• ½ cup unsweetened coconut milk beverage

• 2 large eggs

• ¼ cup pure maple syrup

• 1 tsp. pure vanilla extract

• 1 bag of choclate chips

Instructions:

1. Preheat oven to 375° F.

2. Line a muffin pan with 12 muffin papers or lightly coat the pan with avocado or coconut spray.

3. Combine flour, baking powder, salt, and pumpkin pie spice; whisk until combined; set aside.

4. Place pumpkin puree, coconut oil, coconut milk, eggs, maple syrup, and extract in separate mixing bowl; whisk until smooth.

5. Add flour mixture to egg mixture; whisk until smooth and well-incorporated.

6. Divide batter evenly among 12 muffin papers and bake, 20 to 25 minutes or until a toothpick inserted into center of muffin comes out clean.

I can smell them now! Enjoy!