Tony V's Vegan Pumpkin Muffins Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease muffin tins with cooking spray.
Mix fructose, flour, oat bran, cinnamon, baking soda, baking powder, salt, and pumpkin pie spice together in a large bowl.
Whisk water and egg replacer together in another bowl until smooth. Stir in pumpkin puree and vegetable oil. Add fructose mixture; mix well to blend batter.
Spoon batter into the greased muffin tins, filling each cup halfway.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool.

Cook 5-star weekday dinners every time.

Cook's Note:
Use high-altitude flour and enough egg replacer for 2 eggs if baking at high altitude.
Editor's Note:
The ratio for the egg replacer is based on the particular brand mentioned. Follow instructions on box if using a different brand.

Per Serving: 142 calories; 4 g fat; 27.7 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 169 mg sodium. Full nutrition