Pumpkin Chocolate Chip Muffins

Fall is by far my favorite season of the year so I am happy to share with you my recipe for pumpkin chocolate chip muffins.  I used to make these with whole wheat flour but since I have tried to cut gluten out of my diet (for the most part) I decided to alter my recipe to make it gluten free and also dairy free. Bonus is that my kids love them too so I can feel good about letting them have one for breakfast or for an occasional treat!

Here is what you will need:

1/4 + 2tbsp of truvia baking blend

1/4 cup canola oil

2 eggs

3/4 cup organic canned pumpkin

1/4 cup water

1 cup Bob’s Red Mills Gluten and Dairy free All purpose flour

1/2 cup Bob’s Red Mills Brown Rice Flour

1 tsp xanthan gum

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground cloves

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 tsp ground nutmeg

1/2 cup dairy free or dark chocolate chips

Yields 12 muffins

Directions:

Preheat oven to 400 degrees. Mix truvia, oil, and eggs. Add pumpkin and water and stir. In separate bowl mix together the flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake in preheated oven for about 17 minutes depending on oven.