Pumpkin Muffins

The pumpkin muffin recipe I got from The Food Allergy board on BabyCenter. It was submitted by calikathy. The recipe made 48 mini muffins and I made 24 plain and 24 with chocolate chips. Pumpkin muffins-
1. 1 1/2 cups sugar
2. 1/2 cup canola oil
3. 1 1/2 cups pumpkin puree
4. 1/3 cup water
5. 1 1/2 cups gluten free flour (I used 1 cup brown rice, 1/2 cup arrowroot, and 1/2 cup white rice flours)
6. 1 tsp kosher salt
7. 1 1/2 tsp. baking soda
8. 1 1/2 tsp. baking powder
9. 2 1/2 tsp. pumpkin pie spice
10. safe chocolate chips (if using)
Directions:
1. Preheat oven to 350 degrees F.
2. Combine the wet ingredients and the sugar. Mix until they are fully incorporated.
3. Sift dry ingredients together and add to the wet mixture and mix until incorporated.
4. Add chocolate chips (if using-and I usually use Enjoy Life brand chocolate chips).
5. Put the batter into greased mini muffin tins.
6. Bake for approximately 25-30 minutes or until toothpick inserted into the center comes out clean.