Preheat oven to 350F. Line or spray muffin pan with non-stick oil.
In large bowl, whisk together gluten free flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ground ginger.
In separate bowl, whisk together the eggs, brown sugar, sugar, oil, and vanilla extract.
Whisk the pumpkin puree into the wet ingredients.
Gradually add wet ingredients to dry ingredients, mixing until combined. Add chocolate chips & combine (if using).
Divide batter evenly into muffin cups, filling each almost full.
Bake for 18-22 minutes or until toothpick inserted into the center comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool. Enjoy!
