Gluten Free Nut Free Vegan Pumpkin Chocolate Chip Protein Muffins

I tried several different combinations and this one seems to be the most flavorful and moist so far.

Ingredients:
1/3 cup each: sorghum, amaranth, and buckwheat flours
1/3 cup pumpkin puree

1/2 cup Sweet White Rice Flour

1/2 cup Arrowroot starch

1 ½ tsp baking powder

1/2 cup Plant Fusion protein powder (I used vanilla flavor)

¼ cup coconut sugar or coconut nectar blonde

¼ tsp sea salt

1 cup water
1 Ener-G egg

1/3 cup unsweetened almond milk (Califia brand)

1 teaspoon of each - ground ginger, cinnamon, and nutmeg

1/2 teaspoon cardamom (this can be omitted if you don't like it)

2 tablespoons coconut oil

1/3 cup Enjoy Life chocolate chips (mini size)

Procedure:
Preheat oven to 325 degrees. Mix everything in a bowl. Portion into lined or greased muffin pans. Bake for about 10-15 minutes. I made mini muffins and baked them for 12 minutes. Enjoy. They are delicious with cashew cream smeared on them!