Pumpkin Flaxseed Muffins

Still trying to get the texture right (too gooey), but the taste is wonderful!  Can anyone help?

• 3/4 cup almond flour
• 3/4 cup ground flaxseed (grind your own immediately before baking to ensure freshness)
• 1 Tbs cinnamon
• 1 Tbs pumpkin pie spice
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup pure pumpkin puree
• 1/4 cup almond milk
• 1/3 cup agave nectar
• 1 Tbsp coconut oil, melted
• vegan equivalent of 2 large eggs (use your favorite recipe or try one of these!)
• 1/4 cup (gluten free, dairy free) chocolate chips
• 1 Tbsp pumpkin seeds (optional)

Ingredients:

1. Preheat the oven to 350 F and line a muffin pan with liners.
2. Combine all dry ingredients in a large bowl.
3. Combine all wet ingredients in a medium bowl.
4. Fold wet ingredients into dry ingredients.
5. Fold in the chocolate chips.
6. Sprinkle a few pumpkin seeds and chocolate chips on top of each muffin.
7. Fill the muffin pan and bake for about 25 – 30 minutes.