Pumpkin Chocolate Chip Mini Muffins

I can’t get enough “holiday smell” in my house.  It’s an addiction.  I put away my pumpkin spice candle yesterday and busted out holiday spice and that cinnamon smell took over my house last night. It was heavenly.  We decorated the tree.  We hung our stockings.  We listened to Christmas music and all was complete.  Until I woke up this morning and missed that pumpkin smell.  So I fixed it.  Well, I fixed muffins.  And waffles.  With pumpkin and spices and warmth and honey and deliciousness. And they tasted amazing and are guilt free too!

Pumpkin Chocolate Chip Muffins:

Ingredients: 

1 1/3 c brown rice flour
1/2 cup quick cook oats
3/4 cup vanilla unsweetened almond milk
2 eggs
1/2 cup canned pumpkin puree
1/2 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp sea salt
1/3 c dark chocolate chips
1/4 c wildflower honey

Directions:

Combine all ingredients in a bowl and mix well.  If batter is really thick, may add 1/4 c more almond milk.  Spoon into mini muffin tins and fill 3/4 full.
Bake at 350* for 15-20 minutes until toothpick comes out clean.  Enjoy!

I made a double batch and split them.  I added chocolate chips to the muffins.  I left the other batch without and put them into the waffle iron and made waffles for the week.  Both turned out excellent!