Hi Friends, I hope you are well. Today I'm revealing an exciting life update for our family and sharing the pumpkin pecan recipe I've been devouring this fall. This muffin recipe is moist and flavorful and the perfect fall treat. I use plant based butter like Earth Balance or Smart Balance along with making 2 flax eggs in order to make these vegan, however, you could replace the flax eggs with regular eggs if you don't have ground flaxseed.
If you use gluten free flour, use 1 1/2 cups. If you use regular flour, use 1 3/4 cups. This recipe is scrumptious either way! The 1/2 cup applesauce can be replaced with 1/2 cup vegetable oil if you don't have applesauce. Bake about 25-30 min at 350F.

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