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Pumpkin Muffins

What you need: 

2 cups flour
1-1/2 cups granulated sugar
1 teaspoon baking soda
1/2 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/2 tablespoon ground nutmeg
1/4 tablespoon ground ginger
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup golden raisins
1/2 cup crushed walnuts
1 (15-ounce) can pumpkin
1/2 cup vegetable oil
1/2 cup water
1 (3.9-ounce) container natural applesauce
2 egg equivalents, prepared*

What you do: 

A recipe I've made a few times, converted from a non-vegan recipe.
*I used to use mashed silken tofu, but the muffins would be dense and sometimes there would still be visible tofu bits. Most recently I've had great results using the single serving size cup of unsweetened applesauce mixed with 1/2 teaspoon baking powder (this will fizz, so don't do this step first) and 1 tablespoon ground flax seeds mixed with 3 tablespoon water (I mix this together first) as my 2 "eggs".
1. Preheat oven to 375°F.
2. In a large bowl, combine all of the dry ingredients (flour, sugar, baking soda, cinnamon, cloves, nutmeg, ginger, baking powder, salt, raisins, and walnuts). Mix together evenly, and make a well in the center.
3. In a medium bowl, combine all of the wet ingredients (pumpkin, oil, water, applesauce, and "eggs"). Pour the wet mixture into the well of the dry mixture. Stir together until moistened and mixed together, but do not over stir.
4. Spoon into paper lined muffin cups, about 2/3 full. I've found this mix will make exactly 24 muffins, some of them being a bit more than 2/3 full. As long as the cups aren't filled to the brim, they shouldn't overflow.
5. Bake for approximately 20 minutes. I use the toothpick method to check when they are done (poke a toothpick in a muffin, if it comes out clean they're done). Move the muffins to a cooling rack to cool. They can be stored in an airtight container for a couple weeks. To reheat, I microwave 1 muffin for about 20 seconds. These are good with or without a bit of margarine for breakfast on the go, dessert, or a snack.

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