Pumpkin Duffins


  • 1/3 c. almond milk, original
  • 1 Tbsp. lemon juice
  • 2/3 c. margarine
  • 3/4 c. dark brown sugar
  • 3 c. all purpose flour
  • 1 Tbsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. salt
  • 2 Tbsp. cornstarch
  • 2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • 1 15-ounce can pumpkin puree
  • 2 Tbsp. applesauce


  • 1 c. sugar
  • 1 Tbsp. cinnamon
  • margarine


  1. In a small bowl, mix the almond milk and lemon juice together in a small bowl. Set aside.
  2. In a large bowl, combine all the dry ingredients together.
  3. In a separate bowl, beat together margarine and dark brown sugar until smooth and creamy.
  4. Add pumpkin, applesauce, and milk. Blend until combined.
  5. Add dry ingredients a little a time until blended.
  6. Spray a muffin tin with a non-stick baking spray or use paper liners. Fill each cup approximately ¾ full.
  7. Bake at 350 for approximately 20 minutes.
  8. For topping, combine sugar and cinnamon. When muffins are cool enough to handle, brush the tops of each muffin with melted margarine, then roll in the cinnamon mixture.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Desserts

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