Pumpkin Chocolate Chip Muffins

Recently my cousin was diagnosed with Celiacs. My daughter and I have been gluten free for about 6 or more weeks now. I know how hard it is eating gluten free  because we have also been  corn free for 9 or 10 years. So here is our favorite recipe so far, on the gluten free trail. This is one of our favorite recipes that I adapted to GF. ALSO, we usually use half of the chocolate chips called for. These freeze great!

Pumpkin Chocolate Chip Muffins (Gluten Free)
1/3 cup oil or melted butter
1 cup brown sugar packed
2 eggs**
1 cup pumpkin
1 cup any combination of white rice flour, tapioca flour, potato starch, sorghum flour or bean flour
2/3 cup any combo of brown rice flour, almond flour, coconut flour, millet flour, buckwheat flour
1 tsp salt
1 tsp xanthum gum or guar gum (ONLY if making GF)
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp baking powder
1 tsp baking soda
1 cup chocolate chips

Bake in lined muffin tins at 400 degrees for 10 to 20 minutes or until done, depending on your altitude and oven.

This recipe easily doubles, triples and quadruples!! Below are measurements for a large can of pumpkin :)

1 1/3 cups oil or melted butter
4 cups brown sugar packed
8 eggs**
1 large can of canned pumpkin or 4 cups
4 cups of fine flour (allpurpose OR combo of rice, tapioca, potato starch)
2 2/3 cups heavy flour (whole wheat OR combo of brown rice, coconut, almond, bean, millet)
4 tsp salt
4 tsp xanthum gum or guar gum (ONLY if making GF)
2 tsp cloves
4 tsp cinnamon
2 tsp baking powder
4 teaspoon baking soda
4 cups chocolate chips

Bake in lined muffin tins at 400 degrees for 10 to 20 minutes or until done. Depends on oven and altitude.

**YES, you can use egg replacer. YES  you can use 1 TBS flax seed oil soaked in 1/4 cup warm water for a few minutes in place of eggs, works great!