Ingredients

• 1 3/4 cups Gluten Free 1-to-1 Baking Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Ground Cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp Ground Ginger
• 1/4 tsp Salt
• 1 cup Evaporated Cane Sugar
• 1/2 cup Brown Sugar
• 15 oz canned Pumpkin Purée
• 2 Eggs
• 1 tsp Vanilla Extract
• 1/2 cup Chocolate Chips

Instructions

1. Preheat oven to 375°F. Line a muffin tin with paper liners and spray with pan spray.
2. In a medium bowl, combine flour, baking powder, baking soda, spices and salt; set aside.
3. In a large bowl, thoroughly combine sugar, brown sugar and pumpkin puree. Add eggs and vanilla extract and mix very well.
4. Add dry ingredients and chocolate chips and mix until evenly combined.
5. Portion evenly into prepared muffin tin and bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Let cool for 5 minutes before removing from muffin tin.