Pumpkin Muffins

[purple]

I made vegan/gluten-free muffins today while making pumpkin bread. They turned out just right. Soft, fluffy, yummy and pretty on top. I only made 6 with 1 egg replacer. Not sure how 12 would be with 2 egg replacers.

Vegan/gluten-free Pumpkin Muffins

1 egg replacer, Ener G

1/4 cup + 2 T. sugar

1/4 cup + 3 T. pure pumpkin

3 T. applesauce

3 T. veg oil

1 cup gluten-free flour mix, I used sorghum blend

1/4 tsp. salt

1/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. xanthan gum

1/8 tsp. ground cloves

1/4 tsp. each: cinnamon, allspice, nutmeg or you could sub pumpkin pie spice

1/4 cup milk sub or water

1/4 to 1/2 cup chocolate chips or nuts if desired

Mix egg replacer in small bowl according to directions on box, for 1 egg, set aside.

In bowl, stir together, sugar, pumpkin, applesauce and oil.

With mixer, on low, mix in egg replacer and all dry ingredients.

Slowly beat in milk sub just until mixed.

Stir in chocolate chips if using.

Pour batter into 6 sprayed muffin cups.

Bake in preheated 350 degree oven for about 20 minutes.

Test with a toothpick.

Let cool in pan about 3-5 minutes, then remove muffins from pan and tilt them on the side to finish cooling (to prevent soggy bottoms).

You could spread frosting on top for cupcakes.

Enjoy!