Gluten-Free Pumpkin Chocolate Chip Muffins

I found this recipe, modified it with gluten-free ingredients, trying to use up all the frozen pumpkin and squash in my freezer from last year's garden. It turned out great! It is healthy, uses honey instead of sugar, and has a little twist of chocolate!

Gluten-Free Pumpkin Chocolate Chip Muffins

2 eggs1 cup cooked pumpkin or squash
1/2 cup vegetable oil
1/2 cup honey
1/3 cup water
1 cup brown rice flour
1/2 cup sorghum flour
1/4 cup tapioca flour
1/2 tsp. xanthan gum
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup chopped pecans
1 cup miniature chocolate chips

Frosting:

1 (8 oz.) package cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
2 cups powdered sugar

In a large bowl combine the eggs, pumpkin, oil, honey, and water. Mix well. Add dry ingredients and mix well. Add pecans and chocolate chips. Fill greased muffin pan cups 3/4 full. Bake at 350° F for 20-25 minutes or until firm. Cool. Remove from pans and cool completely before putting on the frosting.