Mix the coconut flour, coconut sugar, cinnamon, nutmeg, ginger, baking powder, and salt together in a bowl.
2
Mix the pumpkin puree, eggs, milk, coconut oil, vanilla extract in a bowl until smooth. Pour the wet ingredients into the dry ingredients. Stir with a whisk until smooth.
3
Add the chocolate chip, stir to mix.
4
Place the cupcake liners in a cupcake pan. Fill the liners ⅔ of the way full.
5
Bake at 325, for mini muffins 15-20 minutes. For regular muffins, 20-25 minutes.
6
Stick a toothpick or fork in a muffin to determine if the muffins are done. If it comes out clean you will know they are done.
