Pumpkin Chocolate Chip Muffins
4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin I used FRESH pureed pumpkin
1 1/2 cups oil
3 cups flour -gluten free
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips
I added 3/4 teaspoon xanthum gum and 1 teaspoon vanilla
Gluten free flour mix comes from the Book Gluten Free Baking I use it as my staple...it is the best I have found so far...you make it with 2 cups brown rice flour, 1/3 cup tapioca flour and 2/3 cup potato starch (use stone ground for all) I use Bob's Red Mill and it works fine.
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.
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