Gluten Free Pumpkin Muffins

2 cups ( 280 g) all purpose gluten free flour blend (I used Better Batter; please click thru for more info on appropriate blends)

1 teaspoon xanthan gum omit if your blend already contains it

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 teaspoons pumpkin pie spice

¾ cup ( 150 g) granulated sugar

6 tablespoons ( 84 g) unsalted butter at room temperature

⅔ cup ( 163 g) pure canned pumpkin puree at room temperature

2 ( 100 g (weighed out of shell)) eggs at room temperature, beaten

¼ cup ( 2 fluid ounces) buttermilk at room temperature

4 ounces semisweet chocolate chips optional

Directions at glutenfreeonashoestring.com

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