Pumpkin Muffins


2 large eggs

3/4 cup coconut sugar

1/4 cup olive oil

1/4 cup almond milk

3/4 cup pumpkin puree

2 cups oat flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/4 cup mini dark chocolate chips

1/3 cup pecan pieces, chopped

Preheat the oven to 400.

Line a standard muffin pan with paper liners.

In a large bowl, whisk eggs, sugar and oil vigorously until frothy, then whisk in pumpkin and almond milk until combined.

Add the oat flour over the wet ingredients, then add the baking powder, pumpkin pie spice, cinnamon, baking soda and salt.

Whisk just until incorporated, then fold in chocolate chips.

Pour batter into the muffins pan evenly.

Top with pecan pieces, and bake for 15 minutes or until golden brown and set.

Cool the muffins in the pan for 10 minutes, then remove and cool completely. Enjoy!
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