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Have ready a 12-cup standard-size silicone muffin pan or line a muffin pan with liners. (Susan's note: I
used 15 silicone muffin liners.)
Preheat the oven to 375oF with a rack in the lower third of the oven. Whisk the Egg Replacer with ¼ cup
warm water in a small bowl until frothy, then set aside.
In a large bowl, whisk together the whole wheat and all-purpose flours, brown sugar, cinnamon, baking
soda, nutmeg, baking powder, and salt. Stir in the walnuts and raisins.
In a separate bowl, stir together the pumpkin, Lighter Bake (or apple sauce), molasses, and soy milk until
no lumps remain. Add the reserved Egg Replacer. Stir this mixture into the flour mixture just until
combined.
Spoon the batter into the prepared muffin cups and bake for 30 minutes, or until they are golden and a
wooden pick inserted in the center comes out clean. Set the pan on a rack to cool completely before
removing the muffins from the pans.