Pumpkin Chocolate Chip Mini Muffins

• 1/2 cups Sorghum Flour
• 1/2 cups Almond Flour
• 1/2 cups Tapioca Flour
• 1 teaspoon Xanthum Gum
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1 teaspoon Pumpkin Pie Spice
• 1/2 cans (16 Oz. Can) Pumpkin Puree
• 2 whole Eggs
• 23 cups Agave Nectar
• 1/2 cups Coconut Oil
• 1- 1/2 teaspoon Vanilla
• 1 cup Vegan Chocolate Chips

1. Preheat oven to 350 degrees F and line mini muffin pans with mini cupcake papers.
2. I filled 48 mini muffin cups and had extra batter.
3. (I am not exactly sure how many muffins this makes because I ran out of muffin pans.)
4. SIft together the 3 flours, xanthum gum baking soda, baking powder, salt, and pumpkin pie spice.
5. Once sifted together, give the dry ingredients a quick whisk to mix again.
6. Next, add in the pumpkin, eggs, agave nectar, and coconut oil and mix with a hand mixer or stand mixer.
7. Then add in vanilla and mix again.
8. Stir in chocolate chips by hand.
9. Use a spoon to fill each of the mini muffin cups with batter, almost to the top, then bake for about 30 minutes or until a toothpick comes out completely clean and the muffins are golden and lightly crisp on top.
10. Let cool completely before eating or transferring to another plate.
11. In fact, these muffins taste even better the next day because they become more muffin-like in texture as they sit.

sorghum flour, flour, tapioca flour, xanthum gum, baking soda, baking powder, salt, pie spice, eggs, coconut oil, vanilla, chocolate chips

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/pumpkin-chocolate-chip-mini-muffins/ (may not work)