Eat of the Week: Gluten Free Pumpkin Muffins

My mom made these yummy pumpkin muffins while she was here visiting last week and they were delicious, even though we accidentally used some expired baking powder in them. They didn't turn out as fluffy as they should have because of that, but I now have some un-expired baking powder and I can't wait to try these yummy muffins again. 

We got the recipe from this book called The W.O.W Diet. Both my mom and sister have already read this book and recommended it to me. I've started reading it, and so far it's really good. I plan to do a book review of it once I finish. 

There are all sorts of healthy and yummy recipes at the end of this book, including several gluten-free ones. My mom and sister are a big fan of her various muffin recipes, and so far I am too even though I've only tried two of them. 

Here's the pumpkin muffin recipe:

(I changed it a little bit by using Bob's Red Mill Gluten Free all purpose flour instead of the various flours that she used. I'm sure you could probably use regular flour too.) 

1 C. canned pumpkin puree

1 C. Bob's Red Mill All purpose GF flour

3/4 C. water

1/2 C. ground flaxseed

1 T. baking powder

1 1/4 tsp. pumpkin pie spice

1/2 tsp. baking soda

1/2 tsp. salt

1/2 C. powdered milk (I didn't have this so I used a little almond milk)

1 egg

1/3 C. oil

1/2 C. honey

1 C. raisins or chocolate chips (optional)

Preheat oven to 400 degrees. Grease muffin pan. In large bowl mix all ingredients until moist. Fill muffin cups two thirds full of batter. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 5 minutes before removing from cups.