{Gluten and Dairy Free} Vegan Pumpkin Chocolate Chip Muffins

I am in love with these muffins. They don't taste like pumpkin pie since I deviated from using all of the pumpkin pie spices.   There was just a hint of pumpkin and lots of chocolate. If you use the coconut milk, and chia these muffins have a surprising amount of nutrition. The chia has omegas and the coconut increases your good cholesterol, HDL (according to Nutrition and You). Yet it tastes like dessert. The pumpkin has vitamin A, and flavonoid poly-phenolic antioxidants such as lutein, xanthin, and carotenes in abundance (according to Nutrition and You).We ended up enjoying them despite their October/November connotations!  I love it when some random thing you got on sale turns into a great surprise!

1 and 1/3 cup brown rice flour (or sorghum)
2/3 cup potato starch
1/3 cup tapioca starch
2 tsp xanthan gum
1 and 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup brown sugar
1/3 cup white sugar
1/3 cup grapeseed oil
1 TBS GF vanilla
2 "Chia eggs" (2 TBS chia with 6 TBS water) or 2 regular eggs
1 tsp cinnamon
a pinch of nutmeg
1 cup of pumpkin
1 cup coconut milk (I used So Delicious)
1/2 cup Enjoy Life Chocolate Chips

Pre-heat the oven to 350F. Combine the flour, starches, xanthan, baking powder, soda, salt, brown and white sugar, cinnamon and nutmeg.  Add the oil, chia eggs, vanilla, non-dairy milk and chocolate chips. Stir well. Put in muffin tins.  Cook for about 13 minutes for mini muffins and about 22 minutes for regular sized muffins. Cook until a toothpick comes out clean.