These muffins taste like you are biting into a cloud, they are so fluffy. I won a blue ribbon at the fair a couple of years ago with these.
1 cup each of 3 different gluten free flours (I use tapioca flour, white rice flour, and cornstarch.)
2 t baking soda
2 t baking powder
1/2 t salt
4 eggs
2 cups flour (I have used organic sugar, it turns out great.)
1 can (15 oz) pureed pumpkin
1 c oil
1 small package pudding mix (vanilla or pumpkin, I've used chocolate too)
1 c chocolate chips
Preheat oven to 350 degrees. Combine wet ingredients. Add dry ingredients and combine just until blended. Stir in chocolate chips. Bake in greased muffin tins for 20-25 minutes.
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