The Pioneer Woman Tasty Kitchen
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Egg-Free Pumpkin Muffins

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Level: Easy

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Description

Yummy muffins that celebrate the flavors of fall!

Ingredients

  • 2 cups Flour
  • ½ cups Brown Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • ½ teaspoons Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ½ cups Mini Chocolate Chips (optional)
  • ½ cups Chopped Pecans (optional)
  • ⅓ cups Milk
  • 1 cup Pumpkin
  • ¼ cups Vegetable Oil
  • 1-½ teaspoon Egg Replacer (such As Ener-G)
  • 2 Tablespoons Warm Water
  • Raw Sugar, For Sprinkling On Top (optional)

Preparation

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.

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