Baking Muffins at 9 o'clock

I am just returning from a board meeting.  Upon leaving for the meeting, I realized I did not have a carbohydrate for my night snack.  Now this is difficult for me to deal with.  I always need a protein and a carbohydrate.  So I stopped at the store on my way home and upon finding nothing that would be a suitable carbohydrate, I bought "Bob's Red Mill Biscuit and Baking Mix" and I am now making muffins. 

Muffin Recipe (I am making this up as I go along based on a recipe below)
1 and 1/2 cups Gluten Free Biscuit and Baking Mix
1 and 1/2 tsp baking soda
2 tsp cinnamon - only about 1/2 tsp cinnamon left, so that is what is going in
dash of salt
1/4 cup flax seed meal
1/3 cup oil
2 Tbsp molasses
1/4 maple syrup
3/4 cup canned pumpkin

Well, they are in the oven baking at 350 and I realize that I forgot to add the eggs.  That's what I get for baking when I am tired.  Well, they look OK, but I won't be able to report on how they taste because I won't be eating them until I get into bed.  So, Good Night!

The recipe I devised is based on the following recipe from
http://www.bobsredmill.com/recipes_detail.php?rid=814
Gluten-Free Pumpkin Muffins

3/4 cup Canned Pumpkin  1/2 cup Pure Maple Syrup or Honey  2 Tb Molasses  1/3 cup Vegetable Oil  2 Large Eggs*  1 tsp Cider Vinegar  3/4 cup Garbanzo Bean Flour  1/2 cup Potato Starch  1/3 cup Tapioca Flour  1 tsp Xanthan Gum  1/2 tsp Sea Salt  1-1/2 tsp Baking Powder  1-1/2 tsp Baking Soda  2 tsp Pumpkin Pie Spice  1/2 tsp Allspice (ground)  1/2 cup chopped Pecan Halves

Directions:

Preheat oven to 350°F. Spray standard 12-muffin pan with cooking spray or use paper liners. Combine pumpkin, maple syrup, molasses, oil, egg (or tofu), and vinegar in large mixing bowl. Beat on low until very, very smooth, about 1 minute. Combine remaining ingredients (except nuts) and add to pumpkin mixture. Blend at low speed until moistened. Stir in nuts. Transfer batter to prepared pan (use spring-action ice cream scoop for uniformly-sized muffins) and bake for 25-30 minutes or until firm. Cool in pan on wire rack for 10 minutes. Remove from pan and cool on wire rack. Makes 12 muffins *Egg Alternative: Use 1/2 cup silken tofu, blended until smooth. NUTRITIONAL INFORMATION Servings Size: 1 Muffin Calories 220, Calories from Fat 100, Total Fat 11g, Saturated Fat 1.5g, Cholesterol 35mg, Sodium 290mg, Total Carbohydrate 29g, Dietary Fiber 2g, Sugars 15g and Protein 3g.