Gluten-Free Pumpkin Chocolate Chip Muffins

May 14, 2013

2/3 c. brown sugar
2 c. GF flour (I used 1 c. garbonzo bean flour, 3/4 c. cornstarch, and 1/4 c. tapioca flour, another good combination is 1 c. rice flour, 1/2 c. tapioca starch, and 1/2 c. potato starch)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 tsp. xantham gum
1 tsp cinnamon
3/4 tsp. nutmeg
1/2 tsp. ginger
1 egg
1/3 c. melted butter or vegetable oil
3/4 c. milk
3/4 c. canned pumpkin
1/2 c. chocolate chips(optional)
Brown sugar and extra cinnamon and nutmeg for sprinkling on the muffins(optional)

Preheat oven to 400F. Combine all of the dry ingredients in a bowl. Form a "well" in the mixture and add all of the wet ingredients into that "well" and mix until just combined. There will still be a few...
See the full directions on my site

Nutritions

Calories
572

Sodium
223mg
9% DV

Fat
17g
26% DV

Protein
7g
14% DV

Carbs
101g
34% DV

Fiber
7g
28% DV