In a large bowl whisk the eggs, pumpkin, pure vanilla extract, and pure maple syrup until fully combined.
Add the almond flour, baking soda, gluten-free baking powder, pumpkin pie spice, cinnamon, and chocolate chips to the pumpkin mixture. Mix until fully combined.
Scoop batter into a lined muffin pan. The batter will be thick. I used a greased ice cream scoop.
Bake for 26 minutes. Please watch your oven because all ovens are different.
Remove and check centers with a toothpick to see if they are done.
Allow to cool before serving. Enjoy!
Store in an airtight container.
Muffins can be frozen for up to 3 months. Allow to completely cool and then place in a freezer bag. Allow to defrost at room temperature or reheat in the microwave for 30 seconds to 1 minute.
Video
Notes
Tips For The Perfect Paleo Muffins
For uniformed sized muffins, I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
I also like to use cupcake liners to keep the muffins from sticking to the pan.
Store in an air-tight container.
Muffins can be frozen for up to 3 months. Allow to completely cool and then place in a freezer bag. Allow to defrost at room temperature or reheat in the microwave for 30 seconds to 1 minute.