Pumpkin Chocolate Chip Muffins (Gluten Free!)

I will share a secret with you. I have the biggest sweet tooth known to man. Like really, I couldn’t win a hot dog eating contest, but I’m pretty convinced I could win a gluten-free Oreo eating contest. Since I had to go gluten-free a few years ago, and more recently lactose-free and soy free, my options in fulfilling these sweet cravings have dramatically dwindled; so every now and then I’ll bake. And recently, I came across a gluten-free pumpkin chocolate chip muffin recipe that made my holiday season oh so bright.

I can’t take credit for it, because it’s not mine. But bakers everywhere just need to know about it, so here it is.

1) In a large mixing bowl, beat together the following until well-blended:

● 4 eggs

● 1 1/2 cups of sugar

● 1/4 teaspoon of Stevioside powder

● 1 1/2 cups of canola oil

● 1 can pureed pumpkin (16 ounces)

2) Add in the dry ingredients and mix well

● 3 cups (gluten free) flour mix

● 2 teaspoons baking soda

● 2 teaspoons baking powder

● 1 teaspoon ground cinnamon

● 1 teaspoon of salt

3) Add in 1-2 cups of chocolate chips (this varies depending on how chocolatey you want your muffins to be)

4) Fill 24 muffin cups

5) Bake at 400 for 16-20 minutes

6) Enjoy!

This recipe was taken from ‘gluten freely frugal.’