Charlene Patton's Pumpkin Muffins



1½ cups soy-flour blend
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 egg
½ cup canned pumpkin
½ cup buttermilk
¼ cup vegetable oil


Combine soy-flour blend, brown sugar, baking powder, cinnamon, baking soda and salt in large bowl. In second bowl, combine egg, pumpkin, buttermilk and vegetable oil; add to dry ingredients. Blend until all ingredients are moistened. Spoon batter into muffin pan. Bake at 400 F for 18–20 minutes or until golden brown and wooden pick inserted in muffin comes out clean. Remove from pan; serve warm. Makes 12 muffins

Option: Muffins can be baked in mini muffin pan. Bake 10 to 12 minutes.