Gluten Free Pumpkin Chocolate Chip Muffins

• 1 cup brown rice flour
• 1/4 cup soy flour
• 1/4 cup tapioca flour
• 1 teaspoon guar gum
• 1/4 cup cornstarch
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 3/4 cup milk
• 1 cup canned pumpkin
• 1 cup chocolate chips

1. 1. Preheat oven to 350u0b0F. Spray muffin tin with Pam or line with muffin cups.
2. 2. Combine dry ingredients and set aside.
3. 3. In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute.
4. 4. Add the egg and milk. Combine until thoroughly blended, about 1 minute.
5. 5. Slowly add the dry mixture to the wet mixture. Blend well, but don't over mix.
6. 6. Fold in the pumpkin and chocolate chips if using.
7. 7. Spoon batter into the muffin tin. The cups will be about 3/4 full. These muffins will rise.
8. 8. Bake for 25 to 35 minutes. Keep a good eye on them and wait until they spring back after touching. Gluten free muffins tend to brown a little more, so you'll want to go a little behind the typical "golden" color. Fresh out of the oven they will be very moist, but don't worry! After cooling they will firm up. They're good fresh, but much better the next day.

brown rice flour, soy flour, tapioca flour, guar gum, cornstarch, baking powder, salt, butter, granulated sugar, egg, milk, pumpkin, chocolate chips

Taken from www.food.com/recipe/gluten-free-pumpkin-chocolate-chip-muffins-403854 (may not work)