Harvest Loaf Muffins

Adapted from the Parsons’ family traditional recipe

 Ingredients:
1 and 3/4 cup flour
1 tsp baking powder
1 tsp baking soda
 1 cup sugar
1/2 cup margarine
3 tsp Vegg Baking Mix mixed with 1/2 cup water
3/4 cup solid pack pumpkin
1/2 cup vegan butterscotch chips
1/2 cup vegan chocolate chips
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves

Directions:
Preheat oven to 325 degrees F.
Cream margarine and sugar. Beat in Vegg mixture. Then mix in ‘some’ pumpkin then ‘some’ of the dry mix, beat and mix in more of each and beat again until all is used and batter is homogenous.
Grease well a 12 muffin pan, scoop in batter filing almost to top. Bake 30 minutes. Check with toothpick in center. If comes out clean it’s good to go. Put on wire racke for 15 min then serve.