Yummiest GFCF Pumpkin Muffins

So on my other blog (freshmom.blogspot.com) I posted a recipe for Healthier Pumpkin Muffins that we all love. I decided to use the same recipe but make it GFCF for my son (and Egg free). It turned out amazing and he LOVES them and so does the family. So here it is. Enjoy these super moist pumpkin muffins!

Healthier GFCF Pumpkin Muffins

1 Cup Pumpkin Puree

2 Eggs (or egg replacer powder for 2 eggs)

1/2 C. Rice milk Buttermilk (add 1/2 T. lemon juice or vinegar to milk & let sit for 5 min to sour)

1/2 C. unsweetened Applesauce

3/4 C. Bette Hagman Flour Mixture (see earlier post for mixture ingredients)

3/4 C. Rice Bran (EngerG brand)

1/2 C. Sugar

1/2 tsp. Xanthan Gum

1 tsp. Baking Powder

1 tsp. Baking Soda

1 1/2 tsp. Cinnamon

1/2 tsp. Nutmeg

1/2 C. GFCF Chocolate Chips (I use Enjoy Life brand)

Preheat oven to 400 degrees. Mix the pumpkin, eggs or egg replacer, buttermilk, & applesauce in a bowl. In a separate bowl mix the dry ingredients together: flour, bran, sugar, xanthan gum, baking powder, baking soda, cinnamon, & nutmeg. Add the dry ingredients to the wet ingredients and mix well. Stir in the chocolate chips last, if desired. Pour batter into muffin tins and bake at 400 degrees for 16-18 min. Muffins are done when toothpick comes out clean. Makes 12 muffins. I like to double this recipe because they go fast...party in my tummy, so yummy, so yummy!