Flourless Pumpkin Muffins are a deliciously moist, gluten-free twist on the classic fall treat.
Preheat oven to 350F. Grease a muffin tin with cooking spray. Add all of the ingredients except for the chocolate chips to a blender. Blend until creamy and smooth, 2 minutes.
Fold in chocolate chips by hand.
Divide the batter between the 12 muffins, they should be 3/4 of the way full.
Bake for 15-20 minutes or until the muffins look set. Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
Serve your gluten-free pumpkin muffins with a homemade pumpkin spice latte