Autumn Spice Muffins
2 cups all-purpose unbleached flour
1 cup whole wheat flour
1 cup raw sugar
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1 cup soymilk
1 1/2 cups unsweetened applesauce
8 tablespoons vegan butter, melted and cooled
1 teaspoon vanilla
1 tablespoon cinnamon
1 tablespoon ground cardamom
1/2 teaspoon nutmeg
Pre-heat oven to 375 degrees F. Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the soymilk and applesauce together in a medium bowl. Gently fold the soymilk-applesauce mixture into the flour mixture with a rubber spatula until just combined. Add vanilla, cinnamon, cardamom, and nutmeg. Fold in the melted butter.
Grease a 12-cup muffin tin or line with baking cups. Use a large ice cream scoop or measuring cup to divide the batter evely among the muffin cups.
Bake 25 - 30 minutes until just brown on top or an inserted toothpick comes out clean.