Preheat the oven. Preheat oven to 400 degrees and prepare muffin tins with non-stick cooking spray.
Combine the dry ingredients. In a large bowl, combine the dry ingredients including flour, baking soda, and salt.
Combine the wet ingredients. In a medium-sized bowl, combine the wet ingredients: sugar, oil, eggs, and almond extract. Stir in the canned pumpkin.
Stir together. Pour the wet ingredients into the dry ingredients, stirring just until the ingredients start to blend. Add the chocolate chips and stir until just blended.
⭐️Bake. Bake for 15-20 minutes or until a knife inserted into the center comes out clean.
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.