2 cups flour (whole wheat or white)
1/4 cup vegan margarine
1/2 tsp cinnamon
2/3 cup sugar
1/2 cup soy milk
1 cup pumpkin puree* (boil pumpkin with a little water and drain)
organic powdered sugar
2 egg replacer servings
2 teaspoon baking powder
Preheat oven to 375 degrees. In a large mixing bowl, beat sugar and margarine with a hand mixer until smooth. Beat in egg replacer and soymilk. Slowly stir in pumpkin pulp and cinnamon. Sift flour and baking powder, slowly and evenly folding into pumpkin mixture. Lightly grease muffin pan. (Paper muffin cups can also be used). Using a spoon, scoop out 8 equal servings of batter into the muffin pan. Sprinkle with powdered sugar. Bake for 25-35 minutes or until inserted knife comes out clean. Cool for 5 min, remove from pan and place on cooling rack.
*Canned pumpkin puree detracts greatly from the flavour and texture of the muffins. You will find the homemade pulp in the baked muffins to be tasty and sweet.