1 3/4 cup tapioca flour
1 tbsp pumpkin spice
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar ( I used organic cane sugar)
1/2 cup coconut oil, melted (I am sure you can substitute butter or another fat to make it cheaper)
2 large eggs
1 cup canned pumpkin (can use a little more to make more moist)
1 bag chocolate chips (I used dark chocolate chips)
Bake in muffin pan at 350 for about 40-45 mins. I also made some mini muffins. Makes about 2 dozen big muffins.
*I find that Gluten Free or Dairy Free recipes call for coconut oil which is very expensive so I want to experiment with a cheaper versions*
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