Stacey,

Normally I don't think I could b/c of copyright infringement, but I changed it so much that I think it will be o.k.  

Ingredients:  2 c whole wheat flower, 2/3 c agave syrup, 1 tbsp baking powder, 1 tsp. salt, 1/4 tsp baking soda, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger, 1/2 cup melted vegan butter substitute (I use the one pictured above), 1/2 c organic canned pumpkin, 1/3 c almond milk, 2 eggs slightly-beaten (use omega 3 ones for added nutritional boost!)

Heat oven to 400 degrees.  Stir dry ingredients together.  In separate bow, mix wet ingredients together.  Combine wet and dry ingredients until moistened.  I use a stone muffin pan that doesn't need to be greased, but you'll need to grease a metal pan.  Bake for 15 - 20 minutes.  Happy Pumpkin Muffin Eating, everyone!  

And make sure to purchase Pumpkin Spice shower gel next fall if they bring it out again.  One of my favorites of all time!  (No, I don't work for Philosophy.  Just a fan.)