Spiced Pumpkin Muffins

After having some good success with my Eggless Chocolate Bundt Cake, I wanted to try applying the same technique to other recipes. The cake had such a moist, soft, light texture that it is now one of my favorites. The best part is that no one ever suspects that it is different tha other chocolate cakes, only that it tastes really good.
I decided to apply the same vinegar instead of egg technique to muffins. I was hoping to achieve something light and high rising, in addition to being tasty. Muffins are often heavier an dense than other kinds of cake. There isn't anything wrong with that, though. In fact, it can be quite delicious, but a lighter muffin is a nice change. The substitution worked out perfectly. The muffins were light and delicious.
I love using pumpkin in muffins because it makes them very moist, much like using applesauce. These muffins were much dense than some typical muffins, perfect for afternoon snacking in addition to breakfast. These travel well, but should be stored in a airtight container if you are not going to eat them all in a day or two. They also freeze quite well. If you use chocolate chips instead of raisins in the muffins, you could even have these as a light dessert.

Spiced Pumpkin Muffins
2 cups ap flour
1 tsp baking soda
¼ tsp baking powder
¼ tsp salt
2 tsp pumpkin pie spice
¾ cup brown sugar
2 tbsp butter, melted
¾ cup milk (low fat or fat free is fine)
½ cup pumpkin puree
1 tsp vanilla extract
1 ½ tsp apple cider vinegar
½ cup raisins (or chocolate chips)

Preheat oven to 375F and line 12 muffin cups with paper liners.
In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice and sugar.
In a medium bowl, whisk together melted butter, milk, pumpkin puree, vanilla extract and apple cider vinegar. Add wet ingredients to flour mixture and stir until almost combined. Quickly stir in raisins (or chocolate chips) and spoon evenly into prepared muffin tin.
Bake for about 15 minutes at 375, or until tester comes out clean.
Remove from tin to cool on a wire rack.
Makes 12 muffins.