Pumpkin Muffins:

1¼ cups unbleached flour                     ½ cup whole wheat flour

½ cup organic sugar                               1 Tbsp. baking powder

1½ tsp. coriander                                    ¼ tsp. cardamom

½ cup soy or nut milk                             ¼ cup oil

½ tsp. sea salt                                          ¼ cup maple syrup

1 Tbsp. molasses                                     ¾ cup pumpkin puree

(not pumpkin pie mix)

MUFFINS: Preheat oven to 400 degrees. Lightly oil muffin pan. Combine the flours, sugar, baking powder, coriander and cardamom in a bowl. In a separate bowl, combine the milk, oil, sea salt, maple syrup, molasses and pumpkin puree. Add the pumpkin mixture to the dry ingredients, stir until just moistened. Fill the muffin cups half full.


Pecan Streusel:

1 cup chopped pecans                            6 Tbsp. flour

4 Tbsp. Earth Balance                              ½ cup organic sugar

STREUSEL: Combine all ingredients together in a bowl until crumbly in texture. Add to each muffin.

Bake muffins for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire racks.

YIELD: 12 muffins