Pumpkin Apricot Muffins are baked completely oil-free and Jilliciously vegan. Don’t wait for cooler weather to bake them up. Enjoy them now. If you can resist, they taste even better the next day. Make sure they have totally cooled before storing them in a container or baggy.
BTW, I found my Hamilton Beach silicon muffin pans at the Kitchen Store. There a other brands on Amazon: http://simpledailyrecipes.com/12-cup-silicone-muffin-pan.
4 tablespoons ground flaxseed + 3/4 cup water, whisked, set aside to thicken