[fusion_text]2 cups almond flour

4 tbsp coconut flour

1 tsp baking soda

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1/4 tsp cloves

3/4 cup pumpkin puree

1/3 cup maple syrup

2 eggs

2 tbsp coconut oil

1/2 cup dairy-free chocolate chips[/fusion_text]

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[fusion_text]Preheat oven 350F. Line 12 muffin tins with muffin cups. Combine dry ingredients. Blend the remaining ingredients in a bowl & beat with a mixer until well blended. Fold the dry ingredients into the mixture and mix until smooth. Gently add the chocolate chips and then pour the batter into the muffin tins. Bake for 25 minutes.[/fusion_text]