1 cup unsweetened mashed pumpkin (canned pumpkin puree would work)
1/2 cup coconut palm sugar (or 1/3 cup maple syrup)
1/2 cup unsweetened, unflavored almond milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg)
1/2 cup white rice flour
1/2 cup brown rice flour
1/2 cup coconut flour
1/3 cup dark chocolate chunks 67% or higher)
Preheat the oven to 350 degrees F.
Combine the pumpkin, sugar, vanilla and almond milk in a bowl. Mix until combined.
In another bowl, stir together the salt, baking soda, baking powder, pumpkin pie spice and flours.
Add the dry to the wet mixing until just combined. (Over-mixing will result in dense muffins)
Stir in the chocolate chunks.
Separate the mixture evenly among in lined muffin tray.
Bake for 20 minutes. Remove and allow to cool.
Enjoy with a cold glass of almond milk!