Pumpkin Time Part Deux

Fall. What a glorious time!  It is all things wonderful and poignant, crisp and pumpkin!  My neighbor growing up would make pumpkin muffins every year and they were divine. Fast forward 20 years...now they are Gluten Free too!

Sherry's Pumpkin Muffins (adapted to be sans gluten)

1 3/4 c. gluten free flour*
3/4 tsp. xanthan gum
1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. pumpkin spice
2 eggs
1/2 c. vegetable oil 
1 c. brown sugar
1 15oz can of pumpkin

Mix dry ingredients together with a whisk.  Cream eggs, oil, pumpkin and combine.  Add 1 c. mini chocolate chips.  Pour into muffins cups being careful not to fill too full.  Bake at 350 degrees for 26 minutes depending on your oven.  Use a toothpick to check if done. Delish!

*1 3/4 c. white rice flour
  1 1/4 c. brown rice flour
  3/4 c. potato starch
  1 c. tapioca starch