1 1/2c flour
1 t baking powder
1/2 t baking soda1/2 t salt
1 t pumpkin pie spice
Wet ingredients:
1 1/3 c pumpkin
1/3 c oil
2 egg substitutes
3/4
c of sugar
Topping:
1 T granulated sugar
1 t cinnamon
1. Sift together dry ingredients.
2. In a large bowl, combine wet ingredients. I used a bit more than 3/4 c of sugar, and I thought they were plenty sweet. Feel free to decrease the sugar incrementally to see what is necessary. It likely depends upon the sweetness of your pumpkin puree.
3. Combine dry ingredients into wet ingredients until just combined. Do not over-stir.
4. Pour into greased muffin tins/paper liners (3/4 full).
5. Combine topping ingredients and sprinkle over the muffins.
Bake 25-30 minutes at 350 or until a toothpick comes out clean.
Yield: 18 muffins
These were fine the next day, and none survived beyond that!
