Thanks to Money Saving Mom, I got this FABULOUS recipe! I took hers and made mine gluten free style! Wow! YUUUMMY! I had taken the kids 3 large pumpkins that we had for the fall and cooked them today. I got about 14 pints of pumpkin to use so I thought I would start with these muffins. Here is the recipe:
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.