2tablespoonsturbinado sugar(for sprinkling the top of each muffin, optional)
Preheat oven to 375°F.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground allspice.
In a large bowl, mix the coconut oil and flax eggs together. Stir in coconut sugar, pumpkin puree, and molasses until blended.
Slowly add the dry mixture to the wet mixture and stir until combined. Fold in chocolate chips.
Divide batter into the 12 muffin cups.
Sprinkle turbinado sugar on top of each muffin (if using)
Bake for 20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill, the one with the red label you see in the link, not the one with the blue label!), so please know that your results may not be the same as mine if ingredients are substituted.
This recipe will NOT work with coconut flour.
Store leftovers in an airtight container and eat within 2-3 days.
Nutrition info is based on 1 muffin made without turbinado sugar sprinkled on top. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.