Pumpkin Duffins

(VEGAN)

Ingredients:

• 1/3 cup original flavor almond milk
• 1 tbsp. lemon juice
• 2/3 cup margarine
• ¾ cup dark brown sugar
• 3 cups all-purpose flour
• 1 tbsp. baking powder
• ¼ tsp. baking soda
• 1 tsp. salt
• 2 tbsp. cornstarch
• 2 tsp. cinnamon
• ½ tsp. ginger
• ¼ tsp. cloves
• 1 15-ounce can pumpkin
• 2 tbsp. applesauce
• 1 cup sugar
• 1 tbsp. cinnamon

Directions:

In a small bowl, mix the almond milk and lemon juice together in a small bowl. Set aside.

In a large bowl, combine all the dry ingredients together. In a separate bowl, beat together margarine and dark brown sugar until smooth and creamy. Add pumpkin, applesauce, and milk. Blend until combined. Add dry ingredients a little a time until blended.

Spray a muffin tin with a non-stick baking spray or use paper liners. Fill each cup approximately ¾ full. Bake at 350 for approximately 20 minutes.

Combine sugar and cinnamon. When muffins are cool enough to handle, brush the tops of each muffin with melted margarine, then roll in the cinnamon mixture.

Yields: 15 Muffins