Autumn in many parts of the United States means temperatures turn cooler, leaves begin to change, and thoughts turn to fall flavors like apple, cinnamon, and pumpkin. These muffins are sure to please whether you make mini, regular, or a loaf of this bread. The recipe is flexible so you can take or leave the chocolate chips, too. My little ones eat mini muffins by the dozen and they are perfect for lunches and snacks and freeze well, if you have leftovers, that is. I often double this recipe to use the entire 15 oz can of pumpkin at once otherwise the remaining can be frozen for another time.

1 egg

2/3 c. brown sugar

1/3 c. unsalted butter, melted and slightly cooled

3/4 c. milk

3/4 c. canned 100% pumpkin puree (not pumpkin pie filling)

2 c. (8 oz) Better Batter Gluten Free Flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground ginger

1 cup mini chocolate chips, optional

cooking spray or paper muffin liners

Preheat oven to 350 degrees. Mix together the wet ingredients (egg-pumpkin puree), combining well. Add dry ingredients and fold gently until combined. Stir in chocolate chips, if using. Spray or line muffin pans of choice, then fill muffin pans halfway full or spoon all of the batter into a loaf pan. Bake according to times listed below or until just barely browned on top. Cool on a wire rack.

Bake mini muffins 10-11 minutes; makes 4 dozen

Bake regular muffins 16-18 minutes, makes 1 dozen

Bake in a 8- or 9-in loaf pan 55-60 minutes, rotating halfway through baking (and tenting with foil if browning too quickly), makes 1 loaf