- cooking spray
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup whole wheat flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground allspice
- 2 teaspoons salt
- 1 teaspoon baking powder
- 2 cups canned pumpkin puree
- 2 large apples – peeled, cored, and grated
- 2 tablespoons dry vegan egg replacer
- 1 1/4 cups applesauce
- 1/4 cup vegetable oil
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 muffin tins with cooking spray.
- Combine all-purpose flour, brown sugar, white sugar, whole wheat flour, baking soda, cinnamon, allspice, salt, and baking powder in a large bowl. Mix in pumpkin puree and apples.
- Pour egg replacer into a bowl. Stir in applesauce gradually to avoid lumps. Whisk in oil. Add to the flour mixture; mix well until batter is smooth.
- Spoon batter into the greased muffin cups, filling each one almost to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.