Egg-Free Pumpkin Muffins

Preheat oven to 400ºF. Line a muffin tin with paper cups or grease the tin with cooking spray.

In a medium bowl, stir together = flour, sugar, baking powder, salt, cinnamon, and nutmeg. Add optional chocolate chips and pecans, if using. Stir to combine and set aside.

In a large bowl, combine milk, pumpkin and oil. In a small bowl, combine egg replacer and warm water. Stir gently with a fork until combined. Add egg replacer mixture to pumpkin mixture. Whisk to combine.

Add flour mixture to pumpkin mixture and stir with a spoon until just blended. Fill muffin cups 2/3 full. Top each muffin with a sprinkle of raw sugar, if desired.

Bake for 16–20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for about 10 minutes. Remove muffins from the pan and cool completely.

Makes about 18 standard muffins.