Gluten Free Pumpkin Chocolate Chip Muffins

July 31, 2013

These muffins taste just as good without the gluten! They are moist and made a little lighter. The pumpkin and chocolate combination makes it the perfect snack or breakfast.

1/2 cup vegetable oil
1/2 cup applesauce
5 eggs
1 (16 oz.) pureed pumpkin
2 cups GF flour
1 1/2 tsp. xanthan gum
2 cups sugar (I usually use a little less)
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
2 (3oz.) Instant Vanilla Pudding
1 cup Chocolate Chips

Mix the oil, eggs, and pumpkin. Beat well. Add the dry ingredients. Mix well. Stir in pudding and chocolate chips. Put mix into a greased muffin tin 2/3 full. Bake at 350 degrees for 20-25 minutes.

Nutritions

Calories
172

Sodium
137mg
5% DV

Fat
6g
9% DV

Protein
1g
3% DV

Carbs
28g
9% DV

Fiber
1g
6% DV