Pumpkin Spice Muffins 

These muffins are so festive! And people seem to appreciate how moist they are. The recipe was originally adapted from veganbaking.net, which you should definitely check out if you haven't done so already.

3 tbsp water

1 tbsp flax meal

2 tbsp non-dairy milk

1 tsp apple cider vinegar

1 ¼ cups whole wheat flour

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 cup pumpkin purée

1 cup brown sugar

½ cup canola oil

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon lemon juice

½ teaspoon ginger

½ cup chopped pecans

Mix together the flax meal and water in a cup, set aside. This will make a viscous, egg-like liquid. If you only have whole flax seeds, you can make your own flax meal by blending them in a coffee grinder. Once ground, store the flax meal in the fridge or freezer to keep it fresh. Next, in a separate cup, mix your apple cider vinegar and non-dairy milk, and set that aside to curdle.

Measure the remaining dry ingredients into a large bowl and mix. Next, stir in the pureed pumpkin, then gently add the water/flax mixture and the curdled milk mixture that you made earlier. When the ingredients are thoroughly mixed, the batter should have a fairly thick consistency. Now add half a cup of pecans. I like to use pecan pieces, but you could use whole one and break them up by hand before stirring them in. 

Divide the batter into 12, and bake in a greased muffin pan at 350 degrees for 25 to 30 minutes. Alternatively, you can pour the batter into a greased loaf pan and bake for one hour.