1-1/2Tbl Silken Tofu, blended until smoothOR 1-1/2 tsp Ground Flax + 1-1/2 Tbl Water, OR 1-1/2 Tbl Applesauce
3/4CCanned Pumpkin PureeNOT pumpkin pie mix
3/4tspPumpkin Pie Spice
1CAll Purpose Flour
Cinnamon Sugar Topping:
1Tbl Ground Cinnamon
3-4Tbl Vegan Sugar
Mix together the oil, tofu, sugar, pumpkin, spices, salt and baking powder. Add flour and stir just until smooth.
In a muffin (or mini muffin) pan, place a cupcake or mini muffin wrapper in a muffin or cupcake pan and fill only 3/4 full. These will rise, so be sure not to overfill.
Preheat oven to 375 degrees and bake for 7-8 minutes or mini, or 20-25 minutes if making full sized muffins.
Using a toothpick or cake tester will help you determine doneness. Remove from the oven and let cool for 5 minutes. Loosen the edges ransfer to a wire rack.
While the muffins are still warm but not as fragile, gently shake them in a bag with the cinnamon sugar. You can also just sprinkle the tops of the muffins heavily rather than coating the entire muffin.