Perfect Gluten & Dairy Free Pumpkin Chocolate Chip Muffins

You won't be able to tell that these are gluten or dairy free! My non-allergy eaters gobble them up just as quick as Anisten and I do!

3 eggs
1 cup sugar
1/4 cup brown sugar
1 teaspoon pure vanilla extract
1 cup pumkin puree
1/3 cup avocado oil
1 1/2 cups gluten free flour (I use Namaste brand or King Arthur)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger (I always forget to use that and they still turn out!)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon all spice
1/4 teaspoon pumpkin pie spice
1 cup semi sweet chocolate chips (I use Kirkland brand - they're dairy free) or Enjoy Life brand

Preheat oven to 350° for regular sized muffins. 375° for mini muffins. Place parchment paper muffin cups or traditional muffin holders in a cupcake pan. I use these liners for mini and these ones for regular sized.
Beat together eggs, sugars and vanilla until well combined.
Add in the pumpkin puree and oil. Beat until combined.
Next add in all the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, all spice and pumpkin pie spice) and stick until combined. If using chocolate chips, add and mix in at the end.
Spoon batter into lined muffin/cupcake pan. I use either this cookie scoop for big muffins or this one for mini muffins. Fill each liner about 3/4 of the way full.
For mini muffins, cook 375* for 9-10 minutes. For regular size, cook 350* for 25-30 minutes, or until a toothpick comes out clean.
Remove from oven and cool.

Tara Tip: my favorite way to eat these muffins is with a nice cold glass of milk or almond milk! Enjoy!