2 cup flour
1 cup sugar
4 teaspoons baking powder
4 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1 teaspoon salt
1/2 cup vegan butter, cut into pieces
2 cup pumpkin puree (If using canned, 1 can *not pumpkin pie filling* Pumpkin Puree)
1 cup plain soymilk mixed with 2 1/2 tablespoons cornstarch
2 egg replacers (I use 1/2 cup applesauce)
1 tablespoon vanilla
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1) Preheat oven to 400 degrees Fahrenheit. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in vegan butter with pastry blender or two knives.
2) In separate bowl, blend milk mixture, pumpkin puree, egg substitute, and vanilla. Mix well.
3) Put wet mixture into dry. Mix until combined.
4) Pour into greased or papered muffin tin filling just over 1/2 full. Sprinkle topping on them. Bake for 25 minutes or until done. Cool on wire rack.
*You can top these with frosting if you want to or eat them just plain. They are super yummy either way!!
Source of recipe: I have been making this for SOOO long. When I became vegan, I just "veganized" it. Not really sure where I got the recipe many moons ago. . I just make it off memory now.