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Eggless Pumpkin Muffin Recipe

"Explore the Vegetarian Chef in YOU!"

Pumpkin isn't always pie, sometimes its muffins. This eggless pumpkin muffin recipe is another delicious eggless delightful way to start the day in your vegetarian kitchen.


  • 1 ¼ Cups Pumpkin Puree
  • 2 Cups Unbleached White Flour
  • ½ Cup Organic Dark Brown Sugar
  • 2 Cup Unbleached White Flour
  • 2 Tbs. Golden Flax Meal
  • 1½ tsp. Aluminum Free Baking Powder
  • 1 tsp. Baking Soda
  • ½ tsp. Sea Salt
  • 1 Cup Buttermilk
  • ½ Cup Corn Oil
  • 1½ tsp. Ener-G Egg Replacer or OrgraN No Egg
  • 2 Tbs. Spring or RO Water
  • 1½ tsp. each Pumpkin Pie Spice and Cinnamon

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Preheat oven to 350º

  1. Mix dry ingredients
  2. Create a well
  3. Pour in the milk, egg-replacer mixture and oil all at once
  4. Stir only to mix and moisten the batter which should be lumpy and not smooth
  5. Use an ice cream scoop to portion the batter
  6. Top with a walnut half
  7. Bake 20 - 25 minutes until golden
  8. Remove muffins from muffin tin after 5 minutes
  9. Serve hot or set on a rack to cool

If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Gilding the Lily: For a finished touch put a sprinkle of Vegan Organic Sugar on top of each muffin before baking.

Recipes by Chef Bette

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