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Whole Wheat Pumpkin Muffins


  • Nonstick cooking spray
  • 1 c all-purpose flour
  • ¾ c whole wheat flour
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • ¼ tsp baking soda
  • tsp salt
  • 1 Egg Replacer
  • ¾ c non-dairy milk
  • 2 tbsp vegan margarine, melted
  • ½ c canned pumpkin


  1. Spray twelve 2 ½" muffin cups with nonstick cooking spray; set aside.

  2. In a large mixing bowl, stir together the all-purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Make a well in the center of dry mixture. In a small mixing bowl, stir together Egg Replacer, milk and margarine. Stir in the pumpkin. Add wet mixture all at once to dry mixture. Using a fork, stir just until moistened (batter should be lumpy).

  3. Spoon batter into prepared muffin cups, filling 2/3 full. Bake in a 375°F oven for 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Then remove muffins from muffin cups. Serve warm. Makes 12

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