These mini chocolate chip pumpkin muffins are dairy-free and gluten-free. They're tiny two-bite soft and fluffy pumpkin muffins generously studded with chocolate chips.
Preheat oven to 350°F. LIne a 24-cup muffin tin and either 4 regular-sized muffin tin with culinary or parchment paper liners.
In a large bowl, measure and whisk the dry ingredients together: almond flour, tapioca flour, baking powder, pumpkin spice mix and salt.
In a medium bowl, whisk the eggs, then add pumpkin purée, sugar, melted coconut oil and vanilla extract. Mix until well combined.
Use a spatula or spoon to combine the wet ingredients with the dry ingredients, stirring just until combined.
Gently stir in the chocolate chips, reserving a few to place on top of each mini muffin.
Use a spoon or a cookie scoop to divide the batter evenly into the lined muffin cups.
Top each muffin with 2 or 3 chocolate chips.
Bake for 15-17 minutes or until toothpick inserted in the center of a muffin comes out clean. Let sit in the muffin pan for 5 - 10 minutes, then remove to a cooling rack to cool completely.
Notes
To make your own Pumpkin Spice Mix, combine:
3 tablespoons cinnamon
2 tablespoons ground ginger
2 tablespoons ground nutmeg
1 ½ tablespoons ground allspice
1 ½ tablespoons ground cloves
Store in a small jar. You'll need 1 tablespoon of this mix to make these pumpkin muffins.Note: This recipe makes 32 mini muffins or 24 mini muffins and 4 large muffins.