Gluten Free Chocolate Pumpkin Muffins

As tasty as they are beautiful, this muffin recipe creates a delicious velvety quick bread that makes Saturday mornings a little shinier.  Try  mixing up a batch to share at the office or over coffee with friends.  They freeze well too!

Here’s What You Will Need:

2 C. Superfine Rice Flour (I’ve used both white and brown and they turn out perfectly with either)

1/2 C. Cocoa (this time around I used Dutch cocoa but regular baking cocoa or special dark cocoa will work too)

1/4 tsp. Guar or Xanthan Gum

1/2 tsp. Salt

1 T. Baking Powder

1/2 C. Granulated Sugar

1/4 C. Packed Brown Sugar

1/2 tsp. Pumpkin Pie Spice

1 tsp. Vanilla

1/2 C. Canned Pumpkin

1 Egg

1/2 C. Vegetable Oil

1 1/2 C. Milk

1/4 Mini Chocolate Chips, reserved

Preheat the oven to 400 degrees and lightly grease a muffin tin.  This recipe will make approximately 18 muffins.

In a large mixing bowl whisk together all of the dry ingredients (except the reserved chocolate chips).

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Add the egg, oil, vanilla, pumpkin, and milk, whisking just until fully combined.

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Fill prepared muffin tins 2/3rds full and sprinkle with reserved chocolate chips.  Bake in a preheated oven for 12-15 minutes or until a toothpick inserted comes out clean.

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Watch as they disappear like magic.

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