Gluten Free Pumpkin Muffins

1 ¾ cups rice flour

1 cup soy flour

½ cup white sugar

1 ½ teaspoons salt

1 (15 ounce) can pumpkin puree

½ cup oil

2 eggs, lightly beaten

½ cup infant rice cereal

1 ½ tablespoons baking powder

1 cup semisweet chocolate chips

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Whisk rice flour, soy flour, sugar, and salt together in a bowl; stir in pumpkin, oil, and eggs.

Mix rice cereal and baking powder together in a bowl; stir into pumpkin mixture until batter is combined. Fold in chocolate chips. Spoon batter into prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.