milk free, egg free (SUPER DELICIOUS) pumpkin muffins
Okay. You have got to make these muffins. They are super delicious, allergen friendly and super easy. Did I mention delicious? Don't count them out because they are egg free (I'm looking at you, Mom) because they are seriously good, with a light and tender crumb. I actually made my mom mad on Sunday because I couldn't shut up about how delicious they were and she didn't have any. (sorry, Mom.)
(I adapted this recipe slightly from the vegan goldmine, Vegan with a Vengeance.)
Preheat oven to 400°F. Lightly grease your muffin tins or line with paper liners and then spray with non-stick cooking spray. (I got 17 smallish muffins...make them bigger and plan on about a dozen.) Sift together flours, sugars, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and syrup. Combine wet and dry and mix.
Fill the muffin cups 1/2 to 2/3 full, sprinkle with pecan/cinnamon & sugar mixture (or don't and regret it the rest of your life. or at least the rest of your day.) and bake for 15 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
(over the) Topping:
While your oven is heating, throw about 1/2 cup of pecans on a cookie sheet and toast them for a few minutes, just until aromatic. When cooled, crush them and combine with 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over muffins before baking. yum.