Gluten Free Pumpkin Chocolate Chip Muffins

I used to make these incredible moist pumpkin chocolate chip muffins before I went gluten free. And, even though I had adapted many other recipes from their gluten-filled original version to gluten free it had never occurred to me to do the same with these until recently.

Oh, I was missing out.

These muffins are so moist, flavorful and delicious. They were always my favorite muffin and they have once again taken that place in my life. I am so glad that I decided to give them a gluten free twist! 

Gluten Free Pumpkin Chocolate Chip Muffins

• 6 Tablespoons Water, Hot
• 2 Tablespoons Flaxseed Meal
• 1 Cup Sugar
• 1 Cup Pumpkin Puree
• 1/2 Cup Applesauce (or another 1/2 Pumpkin Puree)
• 1/4 Cup Oil
• 1 Cup White Rice Flour
• 1/2 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Cinnamon (optional)
• 1 Cup Chocolate Chips

1. Heat the water for about thirty seconds and then add the flaxseed meal to it and set it aside for ten minutes.
2. Preheat oven to 400 degrees.
3. In a medium size bowl measure the rice flour, cornstarch, xanthan gum, baking soda, baking powder, salt and cinnamon (if using), and whisk together.
4. In your mixer bowl combine sugar, flax-egg, pumpkin puree, applesauce (if using) and oil. Beat until combined.
5. Slowly add the flour to the wet mixture and beat until combined.
6. Fold in the chocolate chips and then scoop into wrapper lined muffin tins.
7. Makes about 15 full size muffins or 30 or so mini muffins. Bake 15-18 minutes for full size, 10 for mini.

Adapted from this recipe.

Hope you are all having a great Sunday afternoon!
-Bethany