Vegan & Gluten Free Pumpkin Spice Morning Muffins

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  Sieve sorghum flour, baking powder, baking soda, salt, spices together; set aside in a large bowl.
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  Sieve almond flour and coconut flour; mix into the sorghum flour mixture. This is the dry mixture.
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  Mix two tablespoons of flax seed powder with six tablespoons of water. Set it aside for a while until it turns into a gooey liquid.

Making the pumpkin puree

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  Take a medium sized pumpkin, wash, cut into halves and deseed.
  
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  Cut into big chunks keeping the skin intact, place them in a bowl.
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  Pressure cook for 3 whistles.
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  Strain the water and allow the cooked pumpkin pieces to completely cool down.
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  Remove the peel, take the flesh out of the cooked pumpkin pieces and blend it to a thick puree.
  
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  In another mixing bowl, add coconut sugar followed by pumpkin puree.
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  Mix until the sugar is completely dissolved.
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  Add the flax seed mixture and whisk well.
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  Add vanilla extract and mix well.
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  Add oil and whisk until it turns smooth and all the ingredients are well incorporated. This is the wet mixture.
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  Now mix the dry mixture in batches into the wet mixture. The batter should be lump free and do not over mix the batter.
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  Preheat oven at 160 c.
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  Align muffin paper liners in muffin tray.
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  Mix chocolate chips into the batter.
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  Scoop out the batter and fill a little more than ¾ levels in each muffin cups. Sprinkle some chocolate chips.
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  Bake for 20 to 25 minutes at 160 c or until a cake tester come outs clean.
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  Allow the muffins to cool on a cooling rack.
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  Serve these muffins as a healthy snack or with Greek yogurt and fresh fruits as a breakfast meal.