Pumpkin Chocolate Chip muffins made with coconut flour (gluten and grain free)

I tend to experiment with recipes and forget what I did if I like it. So I'm keeping track of this one, because it was delicious and husband approved.

I still need to experiment more with sweetener. I didn't have anything but sugar. I'll healthify them even more next time. :-) 

Pumpkin Chocolate Chip Muffins (Gluten and Grain Free)

-1/2 can of pumpkin puree
-5 Eggs (I use cage free)
-1 Tablespoon apple cider vinegar
-1 Tablespoon of honey or sugar (you could sub with other sweeteners like swerve, stevia, etc. Taste it and see if you need to add more)
-1/2 Tablespoon of cinnamon
-1/2 Teaspoon of freshly grated nutmeg
-1/4 Teaspoon salt
 -1 Teaspoon baking soda
-1/2 Cup coconut flour
 -1/4 Cup coconut oil (make sure it's in oil form and not hard)
-A handful of chocolate chips or chocoperfection bar (eyeball it!)

Preheat oven to 330 degrees.

Mix pumpkin, eggs and cider vinegar. Add cinnamon and nutmeg. Mix in sweetener. Mix together baking soda, salt and coconut flour. Add to mixture. Mix in coconut oil. Blend well, then add chocolate chips.

Smear some coconut oil along the bottoms and edges of muffin pan, fill 2/3 full with batter. Bake at 330 for 30-35 minutes. Let them cool in pan, then store in fridge for moist muffins! Yum. :-)