Preheat the oven to 350 F. Line a muffin tin with baking cups.
Mix the dry ingredients in a small bowl - the cashew flour, coconut flour, Vital Proteins Collagen Coffee Creamer, coffee, pumpkin spice, baking soda, and sea salt.
Combine the wet ingredients (pumpkin, eggs, vanilla, melted coconut oil, maple syrup, and sugar) together in a large mixing bowl with a whisk.
Gently fold in the dry ingredients with a wooden spoon or rubber spatula just until well combined. Last, fold in the chocolate chips, if using. Be careful not to overmix
Bake for 18-20 minutes, until a knife inserted in the center comes out clean. Allow the muffins to cool for a few minutes before removing them from the pan.
If desired, serve with some coconut whipped cream or icing on top for dessert!
Notes
The first time I made these, I ran out of coconut flour so I substituted a 1-for-1 gluten-free flour blend and it worked just as well!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-pumpkin-spice-latte-muffins-with-chocolate-chips/