Thanks to onceamonthmeals.com, we discovered these great muffins, especially in the fall! They can be made GF and they freeze and reheat extremely well!
1 can pumpkin
1 3/4 cups sugar
1 cup oil
2 cups chocolate chips
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
3/8 teaspoon allspice
3/8 teaspoon nutmeg
Preheat oven to 400 degrees. Mix pumpkin, sugar and egg. Add oil and
mix well. Blend in other ingredients. Fill lined/ greased muffin pans
2/3 full. Bake in preheated oven at 400 degrees for 20-25 minutes.
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.