Have
all ingredients at
room temperature.
Preheat oven to 350
degrees F.
Whisk flour, spices,
and baking soda and
powder together in a
small bowl.
Measure the
margarine into a
large bowl. Cream
the margarine with
wooden spoon, then
blend sugars into
margarine and stir
until creamy.
Add pumpkin and
blend until creamy.
Add egg-replacer and
blend into batter.
(If you are using
Ener-G, mix the warm
water with the
powder right before
adding it in.)
Add flour mixture
and milk (just pour
the vanilla extract
into the milk),
alternating between
some of each a few
times until the
batter is
well-blended and
creamy.
Pour
into 6 jumbo muffin
pan and bake
for 60 minutes. For
a regular 8 muffin
pan, reduce the
baking time by 10
minutes or so.
Muffins are done
when browned and
crispy on top, and
toothpick comes out
clean.
Let it cool in the
pan for about 10
minutes and then
remove to rack to
cool for at least
another 20 minutes.
