Almond Flour Pumpkin Muffins

Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with muffin papers.
In a large mixing bowl, combine the eggs, pure maple syrup, avocado oil, vanilla extract, and pumpkin puree and mix until the wet ingredients are completely smooth.
In a separate bowl, stir together the almond flour, tapioca flour, baking powder, pumpkin spice, and sea salt until the dry ingredients are combined.
Transfer the dry ingredients to the mixing bowl with the wet ingredients and mix well until a thick muffin batter forms.
If adding, stir in the chocolate chips.
Transfer the pumpkin muffin batter to the prepared muffin tin and fill the holes ⅔ of the way up. You can also make large muffins by filling the muffin liners all the way up.
Bake on the center rack of the preheated oven for 20 to 30 minutes, or until the muffins test clean.
Muffins are fully baked once they reach an internal temperature of 190 degrees Fahrenheit. Insert a digital thermometer into the center of a muffin and wait until the numbers stop moving to determine if it is fully cooked. This step is optional; however, it takes the guesswork out of whether or not the muffins are fully baked.
Allow the muffins to cool to room temperature before peeling off the muffin papers. If you peel the paper liners when the muffins are still warm, you’ll lose much of the muffin to the muffin paper.