the second time is the charm.

with a bit of extra time and ingredients on hand, i decided to attempt to make more pumpkin muffins. the first batch wasn’t bad.  but it wasn’t the ‘omg, this is the best thing i’ve ever had’ reaction either. i’m finding with gluten-free baking and cooking, you have to try the same recipe over and over and over again to perfect it. and perfection is so subjective. here’s another attempt and an update the original recipe i posted a few weeks ago. they turned out tons better. more fluffy, not so dense, and well, if kyle loves them, then it’s a keeper.

pumpkin muffins (courtesy of via bastyr)

1/4 flax seed meal
3/4 cups water
1  1/4 cups unsweetened applesauce
1 can pumpkin
1/2 c. canola oil, walnut, or olive oil
1/2 cup agave syrup
1 tsp vanilla
1 tsp cinnamon
1 tsp allspice
1/4 tsp ground nutmeg
2 1/2 c. gluten free flour, sifted
2 tsp gluten free baking powder (feather weight brand)
1 1/2 tsp baking soda
1 tsp salt
7/8 tsp xantham gum
1 cup raisins
1 cups chopped walnuts

in mixing bowl, mix flax seed meal and water. let it sit for a few minutes. add applesauce, pumpkin, oil, date sugar, spices and vanilla extract. blend well, until smooth.

add in 2 1/4 c of flour, baking soda, baking powder, xantham gum and salt to mixing bowl. mix until smooth. add in 1/4 cup of flour if batter is too wet. aim for a pretty thick batter that is still sticky- not extremely wet nor overly dry. add in nuts and raisins. mix lightly to incorporate.

fill greased muffin tins or muffin liners 3/4s full. bake for 20-25 mins or until toothpick inserted comes out clean. remove from oven and transfer to cooling rack. store in airtight container.