Pumpkin spice season is here! These Gluten-Free Pumpkin Chocolate Chip Muffins are delicious fresh out of the oven with a cup of coffee as a snack or grab-and-go breakfast.
Get all your ingredients together. Preheat oven to 375 degrees. Prepare a 12-cup muffin pan with cupcake liners. Spritz liners with non-stick cooking spray.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, honey, pumpkin pie spice and cinnamon. Set aside.
In a large mixing bowl, whisk together bananas, pumpkin, eggs, butter, and honey. Stir together wet and dry ingredients until just combined.
Fold chocolate chips into the batter.
Divide the batter into 12 muffin cups. Top with additional chocolate chips, if desired.
Bake for 18 to 20 minutes. Allow to rest in muffin tin for 5 minutes before moving to cooking rack.