Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan.
In a large bowl, whisk together the gluten-free flour, instant coffee, pumpkin spice, baking powder.
In a separate bowl, whisk together the brown sugar, pumpkin puree, and applesauce until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.
Fill the prepared muffin cups about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 10 minutes before removing and serving.