While the recipe was created to be gluten-free, it's easy to make these with all-purpose flour if you don't have gluten-free flour on hand.
Preheat oven to 350 degrees (F). Line a muffin pan with paper liners. Spray the liners with nonstick cooking spray. Set aside.
In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, whey flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set aside.
In a large bowl, combine the pumpkin puree, sugar, melted coconut oil, eggs, and vanilla. Gradually add the dry ingredients to the pumpkin mixture. Stir until combined. Add in the coconut and chocolate chips.
Fill each of the muffin cups about 3/4 full. Sprinkle with additional coconut.
Bake muffins for 20 - 22 minutes until a toothpick comes out clean. When you remove from the oven, top with additional chocolate chips. They will melt as the cupcakes cool on a rack for 20 minutes.
Once completely cooled, store leftovers in an airtight container.
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