Another tip in the reviews for these muffins said they used 1/4c canned pumpkin puree ( not pumpkin pie) for EACH egg . So in this recipe you would use 3/4c. canned pumpkin puree for 3 eggs. I do not usually bake vegan....BUT I have used that swap if I am low on eggs. The rest of the pumpkin freezes well. The pumpkin is GREAT in this recipe! In fact somtmes I swap 1 egg for 1/4 c pumpkin puree, just for depth of flavor.

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