1cup (220 g/247 ml)pure pumpkin pureenot pie filling
¾cup (177 ml)avocado oil
½cup (125 ml)maple syrup
1teaspoon (5 ml)pure vanilla
1cup (364 g)gluten free chocolate chips(dairy free, if necessary)
Preheat oven to 350° F (177° C). Line muffin pan with parchment papers.
In a large mixing bowl, whisk together the dry ingredients: flours, spice, baking soda, and salt.
In a small mixing bowl, whisk the eggs. Whisk in the pumpkin, maple syrup, avocado oil, and vanilla.
Stir wet ingredients into dry ingredients.
Stir in the chocolate chips just until they are fairly evenly distributed.
Divide batter into prepared 12-cup muffin pan. Bake for 30 minutes or until done. You'll know they are done when you poke a fork or toothpick into the centre of one, and it comes out feeling warm. (There will probably be melted chocolate on it.)
Allow to cool on a wire rack.
Choose chocolate chips that are free from gluten and dairy, if necessary.
The chocolate chips can be replaced by raisins, if you wish.