Chocolate Chip Pumpkin Muffin

• 1 can (15 Oz. Size) Pumpkin Puree
• 1 cup Apple Sauce
• 2 Eggs, Beaten
• 3 Tablespoons Maple Syrup
• 1-1/2 cup Gluten-free All-purpose Flour
• 1 teaspoon Cinnamon
• 1/4 teaspoons Nutmeg
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Sea Salt
• 1/2 cups Chocolate Chips

1. Preheat oven to 350u0b0F.
2. In a large bowl, add pumpkin puree and apple sauce and whisk to combine. Add beaten eggs, syrup and whisk until uniform.
3. In a small bowl, combine flour, spices, baking soda, baking powder and salt. Stir to combine.
4. Add flour mix to the pumpkin mix and fold. You can add the chocolate chips at this point if you like (I like to add them only on top of the muffins).
5. Bake for 33-35 minutes or until top develops a nice crust. Insert a fork or toothpick to make sure it's thoroughly cooked. Remove from oven and let cool completely before serving.

apple sauce, eggs, maple syrup, flour, cinnamon, ubc, baking soda, baking powder, ubc, chocolate chips

Taken from tastykitchen.com/recipes/breads/chocolate-chip-pumpkin-muffin/ (may not work)