EGG FREE PUMPKIN MUFFINS:

2 sticks margarine, softened
4 TBS. water
one large can pumpking puree
2 tsp. vanilla
4 cups  flour
2 cups sugar
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon

Crumb Topping:

1/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp. cinnamon
2 TBS. margarine, softened

Preheat oven to 350 degrees.

1. Combine all ingredients for the muffins in a bowl.
2. Place muffin holders in muffin tins
3. Divide muffin mixture among the muffin holders
4. Combine ingredients for topping in a seperate bowl,
5. Sprinkle topping over muffins
6. Bake for 30 minutes

Makes appx. 24 muffins