Wet Ingredients

20g Hegg's Eggless Egg

140g WhatIF Foods' BamNut Airy Milk

120ml vegetable oil

100g granulated sugar

67g light brown sugar

340g pumpkin puree

Dry Ingredients 

219g Cake Flour

1 teaspoon baking soda

3 teaspoons ground cinnamon

1/2 teaspoon salt

1. Preheat oven to 200°C.

2. Mix all the wet ingredients.

3. Whisk all the dry ingredients. Sieve them.

4. Mix the wet ingredients and the dry ingredients. Fold everything together until combined.

5. Pour 30g batter into each small cupcake liner.

6. Bake 5 minutes at 200°C. Then, reduce the oven temperature to 180°C. Bake the muffins for an additional 20 minutes or until a toothpick inserted in the center comes out clean.

7. Serve while hot!