Pumpkin Muffins from FatFree Recipe Archive/Mattisee

I <3 Autumn!
I love dressing up for Halloween (wait until you see my new costume!).
I love going to Halloween parties and people admiring my pawsome costumes.
I love going to my garden and enjoying the different shades of reds, browns, yellows, and oranges.
I love helping Mother prepare delicious dishes with pumpkin, cinnamon, apples, brown sugar, and nutmeg.
Most of all, I love curling up in my favorite princess bed as the house cools down and the days grow shorter and colder.
There’s so much to enjoy about October! In honor of this pawmazing month, I’m sharing with you a recipe with a special fall ingredient: PUMPKIN! And it’s not just another pumpkin recipe, it’s a vegan pumpkin MUFFINS recipe, YUM! Enjoy!
This recipe is for human consumption. Research what ingredients are toxic to dogs (and cats) before letting your four-legged family have a bite (or lick). And remember, moderation is the key!
1 1/4 quick or old fashioned oats
1 cup flour (1/2 regular, 1/2 soy)
1 Tsp baking powder
1 1/2 Tsp pumpkin spice
1/2 Tsp baking soda
1 cup soy milk
1 1/2 Tsp Ener-G and 2 Tbsp water mix (Instead of one egg)
1 cup canned pumpkin
1/4 cup firmly packed brown sugar
1/2 Tsp salt
1 Tsp vanilla

1 Tbsp brown sugar
1 1/2 Tsp cinnamon

Combine dry ingredients in bowl.
Combine wet ingredients in another bowl. (Put brown sugar in this bowl though)
Combine both bowls and stir until blended.
Place in greased muffin tins.
Place topping on muffins.
Bake at 375F for about 25-30 minutes.

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