Pumpkin Chocolate Chip Muffins

I just have to say that this recipe is a WINNER!!!!!  I love these muffins.  They never last more than a few days because everyone eats them up so quickly.  They are perfect for anytime of year, but especially the fall. Because I absolutely love stuffing myself with pumpkin in the fall.  By Christmas my husband is begging me not to put any more pumpkin dishes on the table (I just can't help it).  But, he can't resist these.  I have to hide them from him, just so that I can have some too.

Recently we moved down to Alabama to be with my family.  My dad (who is skeptical of anything gluten free) said "wow, these are good, you can eat these?"  See...this recipe is a winner.

Ingredients:

4 eggs

2 cups sugar

16 ounces pumpkin

1 1/2 cups oil (or 3/4 cup oil and 3/4 cup applesauce)

2 1/4 cups rice flour

1/2 cup cornstarch

1 tsp. xanthan gum

2 tsps. baking soda

2 tsps. baking powder

1 tsp. salt

1 tsp. cinnamon (I always add more)

1 1/2 to 2 cups chocolate chips

***maybe try adding nuts, chocolate covered raisins, Craisins, etc.

Instructions: 

(super simple)

1. Mix wet ingredients.

2. Mix dry ingredients. Stir into wet ingredients until incorporated.

3. Fold in chocolate chips.

4. Bake in greased muffin cups at 400 degrees F for 15-20 minutes.

Can you tell it's a pumpkin???

5. Eat them up, but don't give yourself a tummy ache.