Pumpkin Muffins

Prep: 20 minutes Bake 30 minutes

Serves:12 muffins

I bake these in silicone muffin cups, medium size. I let the muffins cool for about 10 minutes, then just pop them out of the muffin cups. No sticking ever!


  • Dry Ingredients:
  • 1 cup whole wheat pastry flour
  • 3/4 cup unbleached white flour
  • 1/2 cup brown sugar
  • 1/8 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup chopped walnuts
  • 1/4 cup raisins
  • Wet Ingredients:
  • 1 cup canned pumpkin puree
  • 1/2 cup prune puree
  • 1/4 cup molasses
  • 1/4 cup non-dairy milk
  • 2 tsp Ener-G egg replacer mixed in 4 tbsp warm water


Preheat oven to 375 degrees.

Combine all dry ingredients in a large bowl and set aside. Combine all wet ingredients (Ener-G egg replacer, canned pumpkin puree, prune puree, molasses and non-dairy milk) in a medium bowl and mix well until smooth. Pour wet ingredients over dry ingredients and mix well (do not over-mix). Spoon batter into muffin cups. It will fill 12 medium muffin cups. Bake for 30 minutes.

Hint: Use a whisk when mixing the egg replacer with the water and beat until frothy. Then add to the other wet ingredients. Ener-G egg replacer is a flour product, available in natural food stores. It is used for leavening and binding. It does not make anything resembling scrambled eggs. We do not recommend products like Egg Beaters. They are mostly made from egg whites (animal protein) and additives.

This may also be made in a square or round baking pan. It may take a bit longer in the oven. Test for doneness by inserting a toothpick into the center. If it comes out clean, it is done. If you don't have the red silicone baking pans, these may be made in any non-stick muffin tins or baking pans. Allow to cool before removing from pans.