-
1
Preheat oven to 400 degrees F.
-
2
Spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
-
3
Make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
-
4
In a large bowl, mix together the cereal, pumpkin puree, apple butter and applesauce.
-
5
Set aside for 5 minutes, or until cereal is softened.
-
6
Once cereal is soft, add the oil and vanilla.
-
7
Stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
-
8
Add the flour mixture to the pumpkin miture,stirring until combined, you will need to add the soy milk to make it not such a stiff dough.
-
9
Divide the mixture to muffin cups evenly.
-
10
Sprinkle the muffins evenly with the topping.
-
11
Bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
-
12
Place on cooling rack, cover with a tea towel for 5 minutes.
-
13
After the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
-
14
Cool completely, place in tupperware lined with a paper towel.
-
15
Freeze after 1-2 days, wrapped in plastic wrap.
