Pumpkin Cornmeal muffins, Vegan

Name: Pumpkin Cornmeal muffins, Vegan Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 1 1/4 c flour; 1 c cornmeal; 1/3 c sugar; 4 tsp baking powder; 1/2 tsp salt; 1/2 tsp each nutmeg and cardamom (estimate) and; dash of allspice; 1 1/4 c pumpkin pur�e; 1/4 c vegetable oil; 1/3 c soy milk (I used Natura light); 2-egg equivalent of Egg Replacer (such as Pane Riso)

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 12

Ingredients

1 1/4 c flour1 c cornmeal1/3 c sugar4 tsp baking powder1/2 tsp salt1/2 tsp each nutmeg and cardamom (estimate) and dash of allspice1 1/4 c pumpkin pur�e1/4 c vegetable oil1/3 c soy milk (I used Natura light)2-egg equivalent of Egg Replacer (such as Pane Riso)

Directions

Grease muffin tins with a little vegan margarine.
Heat oven to 375.

Sift dry into large bowl.

Beat wet together then stir into dry.

Immediately pour into muffin tins.

Bake about 25 minutes, till light golden on edges and firm to touch.

Serving Size:�Makes 12 muffins

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 152.8
Total Fat: 5.2 g
Cholesterol: 0.0 mg
Sodium: 276.5 mg
Total Carbs: 25.4 g
Dietary Fiber: 2.2 g
Protein: 3.1 g

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