The Veganville Bakery: Pumpkin Muffins

Two of my favorite things in the world come in the fall: college football and pumpkin flavored things. Even thought it's still in the mid-90's in Middle Georgia, it's no reason to NOT indulge in pumpkin things. Yesterday, I made perfect vegan pumpkin muffins. These take the cake (or muffin) as the best vegan baked good I've produced thus far.

Vegan "Punkin" Muffins
Dry ingredients:
2 c. all-purpose flour
1 T. baking powder
1/2 t. salt
1/3 c. sugar
1 t. ground cinnamon
1 t. ground nutmeg
Wet ingredients:
2 large eggs worth of egg substitute (3 t. Ener-G + 6 T. H20)
1 c. plain almond milk
2/3 c. sugar (white or brown)
1/3 c. vegetable oil
1 t. vanilla
1 c. cooked pumpkin

1/2 c. pepitas (pumpkin seeds)

Preheat oven to 400. Line a standard 12-muffin pan with paper liners. Whisk dry ingredients together. Whisk wet ingredients together in a separate, large bowl. Add dry ingredients to wet, and stir gently until combined (DO NOT OVERMIX). Fold in pepitas. Fill muffin cups. Sprinkle extra pepitas over batter in cups (optional). Bake for 18-20 minutes, or until toothpick inserted in a muffin comes out clean. Let cool before removing from pan.

These are so yummy and really filling!