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Pumpkin Muffins

We were up in the mountains over the weekend and I decided to try to adapt a recipe I've had for awhile for Pumpkin Muffins.  Anything pumpkin seems appropriate this time of year, and it was snowing beautifully -- you know, the big fat flakes straight down kind of snow that automatically puts you in the mood for the holidays (and baking, in my case :).  So maybe it was just karma, because first-try adaptations rarely turn out well, or maybe it was the snow, but I have a new favorite muffin, they turned out that good.  So good, in fact, that I had to make a second batch today because I just can't get enough of them.  And, oh yeah, I had the idea to try adding some chocolate chips to this batch, and....woohoo, they got even better!  Not as healthy, maybe, but hey, it's the holidays!  (If you want healthy, try adding some raisins or nuts, which is what's going into my next batch.)  So here you go -- don't blame me if you get addicted!

Pumpkin Muffins

1-1/3 Cups gluten-free rice flour mix
3/4 Cup Bob's Red Mill All-Purpose Baking Flour or gluten-free four flour bean mix
1/3 Cup sugar
1/2 tsp xanthan gum
1-1/2 tsp baking powder
1 rounded tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
2 slightly beaten eggs
1 Cup canned pumpkin
1/2 Cup milk
2 Tbsp oil
1/2 tsp finely shredded orange peel
1/4 Cup orange juice
raisins, chopped nuts, chocolate chips, your favorite add-in (optional)

Whisk all dry ingredients together in a large bowl.  In another bowl combine the eggs, pumpkin, milk, oil, orange peel and orange juice.  Add to the flour mixture all at once (along with any add-ins) and stir until moistened (batter should be lumpy).  Spray twelve 2-1/2 inch muffin cups if they have a non-stick coating, or grease regular muffin tins.  Spoon batter into the prepared muffin cups, dividing evenly.  Bake at 400 for 15 to 20 minutes or until the muffins are light brown.  Cool in muffin cups for 5 minutes; remove and serve. 

This is a picture of my last plain one, and one of the new ones with the chocolate chips.  And what is that in the container to the side, you ask?  Check tomorrow for a new spread recipe that's perfect on these!

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