A lovely muffin for tea time, breakfast, or a lunchbox surprise! Makes 24 muffins.

You’ll need:
4 cups all-purpose flour
1 tablespoon ground cinnamon
2-1/4 teaspoons baking powder
2-1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups granulated sugar
2 cups firmly packed dark brown sugar
10 tablespoons (1 1/4 sticks) unsalted margarine, cut into small cubes
egg replacer to equal 6 large eggs (we recommend flax seed and water)
2-1/4 cups pumpkin puree, fresh or canned
3/4 cup soymilk
2 teaspoons vanilla extract
2-2/3 cups chopped walnut, toasted

The directions:
Preheat oven to 375 degrees. Grease muffin pan cups. In the bowl of a heavy-duty mixer, sift together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Stir in the granulated and brown sugars. Add the margarine with the flour mixture and toss. With a paddle attach­ment at low speed, mix the margraine into the flour mixture until the mixture resembles a coarse meal.
In a medium bowl stir egg replacer into the flour mixture. Stir in the pumpkin puree, soymilk, and vanilla, just until blended. With a rubber spatula, fold in the walnuts.
Spoon the batter evenly into the prepared muffin-pan cups. Bake 15 to 20 minutes, rotating the muffin pans between the upper and lower oven racks halfway through baking, until a wooden skewer inserted in the center of a muffin comes out clean. Cool the muffins in the pans 5 minutes. Remove the muffins from the pans and cool completely on wire racks.

source: www.pastrywiz.com