Pumpkin chocolate chip muffins (wheat free!)

Pumpkin chocolate chip muffin

Some things about fall take me right back to childhood.  The smell of these divine pumpkin chocolate chip muffins transported me  to being 8 years old, excited for Halloween and looking for the first snowflakes of the season.  They were such a hit that I had to make a second batch the next day to pass on to friends.  They can easily be made into a cake, and the amount of spice can be adjusted to your taste.  These are seriously, seriously good (and pretty good for you too!), and I made half without chocolate chips for our son, so they are toddler approved :)

Pumpkin Chocolate Chip Muffins

1 cup + 2 Tbsp almond flour (ground almond meal works fine)
1 cup +T Tbsp brown rice flour
1/2 cup buckwheat flour
2 Tbsp arrowroot starch
1 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/4 – 1/2 tsp ground cloves
1/2 – 1 tsp ground nutmeg
1/2 cup coconut sugar
2 eggs (or for a vegan version use 2 Tbsp ground chia seed soaked in 1/2 cup warm water)
1 796 ml tin pumpkin (just pumpkin, unsweetened, non-spiced)
1/4 cup olive oil
1/2 cup chocolate chips

Whisk all of the dry ingredients together, set aside.  Whisk together all of the wet ingredients together, then add to dry.  Mix until blended, stir in chocolate chips but do not over-mix.  Spoon into muffin cups (I smoothed the tops, since they do not rise up like regular muffins), bake at 350 for 25-30 minutes, or until they start to spring back when touched.