These are easily the biggest muffins I’ve ever baked at home. Loaded with vitamins and minerals, they’re sure to fuel kids through the transition back to school and can easily carry them from breakfast until snack break.

Ingredients:

• 3 and 1/2 cups flour
• 2 and 1/2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup sugar
• 1 (15-ounce) can pumpkin
• 1 tablespoon flaxseed
• 3 tablespoons cold water
• 1 tablespoon lemon juice
• Scant 1 and 1/2 cups soy milk
• 2 Ener-G eggs
• 1/4 cup pumpkin seeds

1. In a large bowl, combine the flour, cinnamon, baking soda, and baking powder. Set aside.
2. In a second bowl, whisk together the sugar and pumpkin.
3. Whisk the flaxseed into the cold water and let stand for 5 minutes.
4. Meanwhile, pour the lemon juice into a liquid measuring cup. Add the soy milk to equal 1 and 1/2 cups and let stand for 5 minutes.
5. Add the flax mixture, soy milk mixture, and Ener-G eggs to the sugar mixture, whisking to combine.
6. Fold the wet ingredients into the dry ingredients, stirring just until combined.
7. Divide the batter among 12 oiled muffin cups. The cups will be very full. Sprinkle evenly with the pumpkin seeds, pressing in lightly into the better.
8. Bake at 375 degrees F for 24 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool before serving.