1/2cupchocolate chips(save some or use extra to sprinkle on top)
Preheat oven to 350 degrees.
In a medium mixing bowl, stir together oat flour, coconut sugar, pumpkin pie spice, baking soda and salt.
In a large measuring cup or small bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
Add liquid ingredients to dry ingredients, and stir until almost combined, then drizzle in melted coconut oil and add chocolate chips, stirring until just combined.
Spray muffin cups with cooking spray and distribute batter evenly. Sprinkle each muffin with a few chocolate chips. Bake for 18-20 minutes, until a toothpick inserted into a muffin comes out almost clean.
Store leftover muffins in an air-tight container for up to two days for optimal freshness or freeze for up to 3 months. I think these taste best warm or at room temperature!
*To make 1 3/4 cups oat flour, blend a heaping 1 3/4 quick-cooking or old-fashioned oats until as smooth as possible, with a texture resembling flour.Oats are naturally gluten-free, but be sure to use certified gluten-free oats if you have a serious gluten intolerance and want to make sure your oats haven't been processed in facilities that also process wheat.