These egg-free pumpkin muffins would be the perfect breakfast or snack on Thanksgiving or any chilly fall morning. The recipe uses canned pumpkin and lots of flavorful spices, including ginger and nutmeg to give it loads of autumn flavor, but is completely egg-free and dairy-free, making it reduced fat and absolutely cholesterol-free.
- 2 1/4 cups flour
- 1 cup brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1 1/4 cups/10 ounces pumpkin puree
- 1/2 cups soy milk
- Egg replacer for 2 eggs
- 1/3 cup vegan margarine
Gather the ingredients and preheat the oven to 350 F.
Lightly oil a muffin pan.
In a large bowl, mix together one cup of the flour with the brown sugar, baking powder, salt, baking soda, cinnamon, nutmeg, and ginger.
Add the pumpkin puree, soy milk, egg replacer, and vegan margarine. Beat until well blended.
Add the remaining flour and mix well.
Pour the batter into the muffin pan, filling the cups two-thirds full.
Bake for one hour, or until an inserted toothpick or fork comes out clean.
Serve and enjoy!