Pumpkin Chocolate Chip Muffins

Fall is here in Colorado!  The leaves are turning beautiful shades of red, yellow and orange and the nights are cool and crisp.  Pumpkin is delicious and nutritious packed with vitamins and fiber.  These tasty muffins are excellent for the school lunch box or an afternoon treat.


For our first post on A Colorado Gluten Free Kitchen, we picked this recipe because it is simple to make and "yummy to eat" as described by Sarah and Emily.  In fact, all of Sarah and Emily's friends adore these pumpkin muffins, asking for me to pack extras in the lunchbox.  Be sure to toss a couple into the freezer to be enjoyed again in a week or two.


Pumpkin Chocolate Chip Muffins


2 1/2 cups Pamela's Gluten Free Baking Mix  
1/2 cup  Sugar
1/2 cup Chopped Walnuts
2  large Eggs
2 tsp.  Vanilla
1 can Pumpkin  (15 oz.)
1/2 C.  Water
1/2 C.  Enjoylife Chocolate Chips


   Mix dry ingredients together in a mixing bowl.  Mix wet ingredients in another mixing bowl.  Add wet ingredients to dry ingredients.  Mix till batter is moistened.  Stir in chocolate chips.


   Spoon batter into muffin cups, 2/3 full.  Bake at 350 degrees for 15 minutes for mini-muffins or 20 minutes for standard sized muffins. 

Enjoy!  :-)   

Tasty Chocolate Chip Pumpkin Muffin - Perfect for an Afternoon Snack