GF Pumpkin Muffins

This is one of the best recipes I have ever made that is gluten free.  These muffins are light and have the texture of real (wheat) muffins.  I make a double batch of these at least once a month.  Eat a bunch, then freeze the rest.  They are just the same after defrosting.  These pumpkin muffins are amazing just baked as a muffin or as bars with cream cheese frosting on them.  Everyone of my friends who has tried them, loves them.

The Original Recipe

4      Eggs
1 2/3 Cups of Sugar
1 Cup Oil
15 oz Canned Pumpkin
2 Cups Maninis Gluten Free Flour or Pamela's Pancake and Baking Mix
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoons cinnamon
1 teaspoon salt
 (I always add a small amount of nutmeg and cloves, plus a cup of chocolate chips)

Icing
Cream Cheese Frosting  from Dessert Now, Dinner Later

Directions
1. Preheat oven to 350 degrees.
2. Mix together: Eggs, sugar, oil and pumpkin
3. In a separate bowl, mix together: Flour, Baking powder, Cinnamon, Salt and Baking Soda.
4. Combine both mixtures together.  Then add the chocolate chips.
5. Spray 24 mini muffin tins OR 12 regular muffin tins OR a 9x11 cake pan.
6. Bake the mini muffins for 20 minutes or the big muffins/cake pan for 30 minutes.
7. Cool on a rack and then place in a sealed container or ice.

A Healthier Version of Pumpkin Muffins

4      Eggs
1 Cups of  Coconut Sugar
1 Tablespoon Stevia or Sugar Substitute
3/4 Cup Oil
1/4 Cup Apple Sauce
15 oz Canned Pumpkin
2 Cups Maninis Gluten Free Flour or Pamelas
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoons cinnamon
1 teaspoon salt
 (I always add a small amount of nutmeg and cloves.  1 Cup Unsweetened Carob Chips)

Mix up and bake the same as the original version.