Pumpkin Muffins

• 2½ cups soy-flour blend
• 1 cup brown sugar
• 1 Tablespoon baking powder
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• 1 cup canned pumpkin
• ¾ cup vanilla soy milk
• 2 eggs
• 6 Tablespoons margarine, melted
• ½ cup raisins, optional
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Combine soy-flour blend, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. In second bowl, combine pumpkin, soymilk, eggs and melted margarine; add to dry ingredients. Blend until all ingredients are moistened. Stir in raisins. Portion batter into paper-lined muffin pan. Bake at 400 F for 18–20 minutes or until golden brown and wooden pick inserted in muffin comes out clean.

Makes 18 muffins

Nutrition information per serving (64 g): 160 calories, 5 g fat, 1 g fiber, 1 g saturated fat, 1 g trans fat, 26 g carbohydrates, 21 mg cholesterol, 163 mg sodium, 3 g protein, 0.3 mg vitamin C, 1 mg iron, 46 mg calcium