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Reviewed Pumpkin Muffins

Nov 9, 2011 in Food Network Community Toolbox on

Thanks to everyone for posting their tweaks, it gave me the confidence to try my own. I wanted to make these vegan. I omitted the eggs and used a whole 15oz. can of pumpkin puree. I used lite vanilla almond milk instead of buttermilk since it's what I had on hand. I reduced the oil to 1 tbsp, just for ease of stirring, but I probably could've ski...

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