In a bowl, add jaggery powder, eggs, pumpkin puree, olive oil and vanilla extract. With a hand whisk, mix everything together till all the ingredients are properly blended. Do not over-mix. The wet ingredients mixture is now ready.
To the wet mixture, add blanched almond flour, baking soda, salt and pumpkin pie spice. Again, mix everything together till you see a smooth blended mixture and there are no lumps seen. Please make sure not to over-mix.
Now add chocolate chips to the muffins batter and mix everything together again.
Preheat oven to 350 degree F (which is, 180 degree Celsius). Scoop out 2-3 tablespoons of mixture and pour into the lined or greased muffin cups (To grease the muffin pan, rub the muffin cups with little oil and then optionally, lightly dust each individual cup with a little flour). I was able to make 12 muffins in total. Sprinkle the muffins with the extra chocolate chips (Use as many as you like, I used 3 on each muffin).
Once the oven is pre-heated, bake the muffins in the oven for around 20-25 minutes or till the muffins are done using the toothpick test, that is, when the inserted toothpick in the muffin comes out clean (I got my muffins ready in exactly 25 minutes). Remove the muffins from the oven, and allow them to cool for 5-10 minutes.
The Gluten Free Chocolate Chip Almond Flour Pumpkin Muffins are ready to be served warm, or these can be stored in an airtight container in the refrigerator for a week!