INGREDIENTS

1 1/2 cups Gluten Free All Purpose Baking Flour

3/4 Cup Brown Sugar

2 tsp Baking Powder

1/2 tsp Baking Soda

1 1/2 tsp Pumpkin Pie Spice (a mix of cinnamon, nutmeg & allspice)

1/2 tsp Sea Salt

1/3 cup Semi-sweet   Chocolate Chips

1/2 Cup Almond Milk

1/4 Cup Vegetable Oil

1 Cup Pumpkin Puree

1/2 tsp Vanilla Extract

INSTRUCTIONS

1. Start by preheating your oven to 350°F and lining a muffin pan with liners.

2. In a large bowl, mix together the almond milk, vegetable oil, pumpkin puree and vanilla extract until smooth. 

3. In a different bowl, sift together the flour, sugar, spices, sea salt, baking powder, and baking soda. 

4. Mix to combine and add in the chocolate chips.

5. Add the dry ingredients to the large bowl with the wet ingredients. Mix together until combined, but don’t over work it!

6. Spoon the batter into the muffin pan and bake for about 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.