Gluten-Free Pumpkin Chocolate Chip Muffins - cooking recipe

Ingredients

4 large eggs
2 cups white sugar
1 1/2 cups peanut oil
1 cup canned pumpkin puree
1 cup coconut flour
1 cup sorghum flour
1 cup almond flour
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

Preparation

Preheat oven to 400 degrees F (200 degrees C). Line two 12-cup muffin tins with paper liners.
Beat eggs in a large bowl with an electric mixer until smooth. Beat in sugar, peanut oil, and pumpkin puree.
Combine coconut flour, sorghum flour, almond flour, baking soda, baking powder, xanthan gum, cinnamon, and salt in large bowl. Add to egg mixture; beat until well combined. Fold in chocolate chips.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Check with a toothpick and bake further in 1- to 2-minute increments.