1 cup quinoa flour
1/2 cup almond flour
1/2 cup dutch-processed cocoa powder
1 tsp pumpkin pie spice
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp fine pure sea salt
1 cup fresh pumpkin puree
1 1/4 cup brown sugar
1/3 cup coconut oil
2 large eggs
1/2 cup mini semi-sweet chocolate chips
Preheat oven to 350F.
Place liners on a 12 count muffin pan
Mix the flours, cocoa powder, baking soda, baking powder, salt and pumpkin pie spice.
On a separate bowl, mix the pumpkin purée, brown sugar, eggs and coconut oil.
Add the dry ingredients mixing slowly.
Once all ingredients are mixed, add the chocolate chips and mixed until evenly distributed.
Divide batter evenly on the muffin liners in the pan, about 3/4 full.
Bake for 40-45 min until tooth pick inserted in the center comes out clean.
Let cool in the pan. Store in an air tight container.