• Preheat the oven to 350 degrees F. Line a muffin tin with muffin papers and set aside.

Streusel topping

• Make the streusel: in a small bowl, stir together the brown sugar, gluten free flour, and cinnamon. Add the melted dairy free butter and stir again until mixed well and crumbly. Set aside while you make the muffins.

Muffins

• In a small bowl, whisk together the dry ingredients: the flours, ground flaxseed, baking powder, spices, salt, and baking soda. Set aside.
• In a medium-large bowl, whisk together the wet ingredients: the brown sugar, dairy free milk, pumpkin, oil, and vanilla. Whisk until smooth.
• Add the dry ingredients into the wet ingredients and whisk or stir together until a thick batter forms and everything is mixed well.
• Add the mini chocolate chips and stir to combine.
• Scoop the batter into the prepared muffin pan, evenly distributing all the batter between the muffins. Your muffin cups will be about half to 2/3 full.
• Stir the streusel topping mix again and sprinkle over the muffin batter evenly between all the muffin cups.
• Bake for 20 minutes. A toothpick inserted in the center should come out clean of batter (you may see melted chocolate on it and that's fine).
• These muffins will sink slightly and may look a little damp on top under the streusel, but they are still done cooking at 20 minutes. These will firm up as they cool.
• Remove the muffins from the oven and allow the muffins to cool in the pan for about 10 minutes, then remove from the pan to a cooling rack to cool completely. You can serve these slightly warm, but they hold together the best when they are completely cooled.
• Store any leftover muffins in an airtight bag or container for up to 3 days. These also freeze and thaw well. Baked goods can be frozen for up to 3 months.