1 stick Earth Balance margarine

1 c. packed organic brown sugar

1 T. ground flax meal

3 T. filtered h20

1/4 c. soymilk

1 T. apple cider vinegar

1 t. vanilla extract

1 c. canned pumpkin

1 T. baking soda

1 T. baking powder

1/2 t. fine sea salt

1 1/2 t. ground cinnamon

1/4 t. ground powdered ginger

1/8 t. ground cloves

1 2/3 c. unbleached all purpose or whole wheat pastry flour

For the topping:

2 T. flour

2 1/2 T. organic sugar

1 t. cinnamon

1 T. Earth Balance margarine

1. Preheat oven to 375 degrees.In a blender, or with a whisk, beat the water and flax meal together. Combine the soymilk and the vinegar in a separate dish. Set aside. Prepare your muffin pan with liners or spray with cooking spray.

2. Cream the margarine and brown sugar together. Add the flax mixture, vanilla, pumpkin, soymilk mixture and beat until combined.

3. In a small bowl, blend the topping ingredients together until the ingredients look kind of like ground peas.

4. In a separate bowl, whisk together the (dry ingredients) baking powder, baking soda, salt, sinnamon, ginger, cloves and flour. Add this slowly into the wet ingredients, being careful not to overstir.

4. Using an ice cream scoop, distribute the batter evenly into the mufin cups. Sprinkle the topping over the muffins, and then bake at 375 degrees for about 20 mins, or until a toothpick inserted comes out clean.