Pumpkin Spiced Muffins
Easy to make, moist and delicious. Butter, oil and egg free. Perfect with coffee on a crisp, fall morning.
Ingredients
- 1/8 tsp cardamon
- 2 tsps vanilla extract
- 1 tsp baking powder
- 1 tbsp apple cider vinegar
- 12 pecan halves
- 1/2 tsp baking soda
- 1/2 cup unsweetened apple sauce
- 1/2 cup canned pumpkin
- 1 cup unbleached flour
- 1/3 cup turbinado sugar
- 1/3 cup dark brown sugar
- 1/4 cup soy milk
- 1 tsp cinnamon
- 1 dash of ground cloves and allspice
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp ginger
Instructions
- Preheat oven to 350 °F (175 °C).
- Combine the soy milk with the vinegar to make "buttermilk" and set aside.
- Mix all ingredients except pecans and whisk until smooth adding the "buttermilk" last.
- Pour into 12 muffin cups. Top each muffin with a pecan half.
- Bake for about 20 minutes or until a toothpick comes out clean.