Beat in large bowl until smooth:
- 4 eggs
- 3 cups sugar
- 1 – 16 oz can pumpkin (or 2 cups pureed cooked pumpkin)
- 1 1/2 cups vegetable oil (or applesauce)
Sift together and add to pumpkin mixture:
- 3 cups flour (use Gluten Free All Purpose flour)
- 2 tsp baking soda
- 2 tsp baking powder (+2 tsp xanthan gum)
- 1 tsp cinnamon
- 1 tsp salt
Stir in 2 cups chocolate chips (optional)
Fill greased muffin tins 3/4 full.
Bake at 400* for 16 min. Cool in pan for 10 min, then cool on rack.
The gluten free version is in parenthesis. Just switch out the flour and add the xanthan gum for rising.
Hope you enjoy!