Ingredients

(This recipe is milk-free, egg-free, peanut-free, soy-free and nut-free.)

1 2/3 cups flour
1 cup sugar
1 tablespoon plus 1 teaspoon pumpkin pie spice, divided
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup canned pumpkin
1/2 cup milk-free, soy-free margarine, softened
3 tablespoons water, 3 tablespoons oil, 2 teaspoons baking powder, mixed together
1 apple, peeled and finely chopped
3 tablespoons sugar

Directions

Preheat oven to 350 degrees. Line muffin tins with paper liners. Set aside. In large bowl, combine flour, 1 cup sugar, 1 tablespoon pumpkin pie spice, baking soda, salt and baking powder. Make a well in center of mixture, pour in pumpkin, margarine and water, oil, and baking powder mixture. Stir until well-moistened; fold in apple. Spoon batter into prepared muffin tins, filling 2/3 full. Set aside. In small bowl, combine 3 tablespoons sugar and pumpkin pie spice, sprinkle evenly over muffins. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove pans immediately and cool on wire racks.