Pumpkin Spice Chocolate Chip Muffins

Pumpkin Spice Chocolate Chip Muffins:
(Gluten Free, Dairy Free, Grain Free, Sugar Free)

1 can pumpkin puree
⅔ cup almond flour
⅔ cup coconut flour
½ cup swerve (or your sweetener of choice)
1 dropper of stevia glycerite
2 eggs
1/4 cup stevia sweetened chocolate chips (I prefer Lily’s brand)
½ teaspoon baking soda
1 tsp nutmeg
1 tsp ground cloves
1 tsp ground ginger
1 tablespoon cinnamon
2 tsp vanilla extract
1 tsp sea salt

Baking Instructions:

1. Preheat oven to 350 degrees
2. Spray muffin pan with coconut oil spray (or your fav non stick spray of choice)
3. In a large bowl (I used my stand mixer) combine all ingredients and mix
4. scoop ¼ batter into muffin cups
5. bake for 35-40 minutes at 350 degrees
6. let cool in pan
7. eat your yummy creation (I prefer mine with a dolop of cream cheese) and store in zip locks in the freezer for later sweet treats if desired