Farm to Table ME: Gluten and Dairy Free Pumpkin Chocolate Chip Muffins

There is no doubt that as of late we have been inundated with pumpkin muffin recipes. Well, this is my latest culinary creation. What makes it unique is the particular blend of spices I choose for my muffin. Experimentation is key here. Play around and see what tantalizes your taste buds the most. This is NOT a paleo recipe, by the way. I have used a gluten free flour mixture for sake of ease, as I am still trying to master the perfect nut flour proportions for a paleo friendly muffin. Personally, I am not a fan of every muffin tasting like a coconut!

1 2/3 cups gluten free all purpose baking flour. I use Bob's Red Mill.
1 teaspoon xanthan gum (yes, you need this)
1/2 cup farm fresh maple syrup
1 tablespoon of pumpkin pie spice. Or, you can create your own concoction of spices. This is what I did with cinamon, nutmeg, mace, allspice . . .
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large farm fresh eggs
1 cup plain pumpkin
1 stick best grass fed butter. I use Kerry's Gold Butter.
1 cup dark chocolate chips or caocao nibs. I use Ghiradelli chips.

Heat oven to 350 degrees. I use parchment muffin baking cups. Mix all dry ingredients in a large bowl. Whisk eggs, pumpkin, maple syrup, and butter in separate bowl until well blended. Stir in chocolate chips. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.