Pumpkin Pie Muffins (vegan)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/2 butter substitute (i like earth balance)
• 1 (15 ounce) can pumpkin
• 1 cup flour
• 1 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 cup soya milk, mixed with
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla
• 1 tablespoon cinnamon
• 1 dash ground cloves (optional)
• 1 dash ground nutmeg (optional)
• 1/2 teaspoon salt

Recipe

• 1 preheat oven: 350°f.
• 2 line 12 muffin cups, or grease muffin tin. you can also make as loaf in greased 8x4 bread pan.
• 3 in large bowl, sift flour, baking soda, salt, and spices. set aside.
• 4 measure soy or rice milk and add in apple cider vinegar, mix.
• 5 in seperate bowl, cream together sugars and soy butter with mixer until well combined.
• 6 add in milk mixture, vanilla, and **3/4 of canned pumpkin. mixing on the lowest setting of mixer, or use a wooden spoon.
• 7 slowly add wet ingredients to dry, mixing well. batter should be somewhat thick, to where it falls of in globs when poured with a spoon. add more pumpkin mix if too thick.
• 8 using a 1/4 cup measuring cup, scoop the mix into prepared pan. add topping (try; chocolate chips, crushed pecans or walnuts, kashi go lean crunch cereal, brown sugar) gently push topping in with spatula.
• 9 bake for 20-25 min, or until tooth pick comes out clean. cool at least 1/2 hour.