Serves 12 1 tbsp apple cider vinegar 1 cup unbleached flour 1 tsp baking powder 1/2 tsp baking soda 1/3 cup turbinado sugar 1/3 cup dark brown sugar 1/4 cup soy milk 1 tsp cinnamon 1 dash of ground cloves and allspice 1/2 cup unsweetened apple sauce 1/2 cup canned pumpkin 1/8 tsp cardamon 12 pecan halves 2 tsps vanilla extract 1/2 tsp nutmeg 1/2 tsp salt 1/2 tsp ginger Directions Preheat oven to 350 °F (175 °C). Combine the soy milk with the vinegar to make "buttermilk" and set aside. Mix all ingredients except pecans and whisk until smooth adding the "buttermilk" last. Pour into 12 muffin cups. Top each muffin with a pecan half. Bake for about 20 minutes or until a toothpick comes out clean.