Gluten Free Pumpkin Muffins

Ingredients

• 3/4 cup srice flour
• cup soy flour
• 1/2 cup white sugar
• 1/2 teaspoon ssalt
• (15 ounce) can pumpkin puree
• 1/2 cup oil
• eggs, lightly beaten
• 1/2 cup infant rice cereal
• 1/2 tablespoon sbaking powder
• cup semisweet chocolate chips (Optional)

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Whisk rice flour, soy flour, sugar, and salt together in a bowl; stir in pumpkin, oil, and eggs.
3. Mix rice cereal and baking powder together in a bowl; stir into pumpkin mixture until batter is combined. Fold in chocolate chips. Spoon batter into prepared muffin cups.
4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Tips

You can use any other gluten-free flour in place of the soy flour. You can substitute raisins for the chocolate chips.