What better way to welcome fall than with these Pumpkin Chocolate Chip Muffins. They are so moist, fluffy, soft and the chocolate melts right in your mouth. Pumpkin and chocolate make one of the best flavor combos out there and these muffins are the perfect way to try it!
Preheat oven at 350 degrees.
In a large bowl, combine almond and tapioca flour, cinnamon, nutmeg, ginger, cloves, pink salt, baking soda and baking powder.
In another bowl, combine eggs, maple syrup, pumpkin puree, coconut oil, and vanilla.
Combine wet ingredients into dry ones and mix well.
Fold in chocolate chips and mix in well.
Line muffin pan with muffin liners and scoop batter into it.
Bake for 18 minutes.
Let cool and enjoy.