Pumpkin Muffins – Dairy, Egg & Nut Free

• 3/4 cups Soy Milk
• 2 teaspoons Vinegar
• 1/3 cups Canola Oil
• 3/4 cups Granulated Sugar
• 3/4 cups Brown Sugar, Firmly Packed
• 1-1/2 cup Pumpkin Puree
• 1/4 cups Orange Juice (or Apple Juice)
• 2-1/4 cups All-purpose Flour
• 1-1/2 teaspoon Ground Cinnamon
• 1-1/4 teaspoon Baking Powder
• 3/4 teaspoons Baking Soda
• 1/2 teaspoons Ground Nutmeg
• 1/4 teaspoons Salt
• 1 pinch Ground Cloves
• Optional Add-ins: Raisins Or Chocolate Chips, As Desired

1. Preheat oven to 350 F and grease a 12-cup muffin pan with dairy free cooking spray or line with paper liners. Set aside.
2. In a small cup, combine soy milk and vinegar. Set aside.
3. In the bowl of a mixer, combine oil and sugars. Beat on high until well incorporated. Add soy milk mixture and pumpkin puree. Mix well then add juice. Beat until smooth. Set aside.
4. In a separate bowl, combine flour, cinnamon, baking powder, baking soda, nutmeg, salt and cloves. Add this into the pumpkin mixture and stir on low until they just come together. Do not over mix. If you want to add raisins or chocolate chips, stir them in with a rubber spatula.
5. Pour batter into muffin cups to three quarters full or almost to the top. Bake for 25 to 30 minutes or until a cake tester inserted in the center comes out clean.

ube, vinegar, canola oil, sugar, brown sugar, pumpkin puree, ubc, allpurpose, ground cinnamon, baking powder, baking soda, ground nutmeg, ubc, ground cloves, raisins

Taken from tastykitchen.com/recipes/breads/pumpkin-muffins-e28093-dairy-egg-nut-free/ (may not work)