Pre-heat the oven to 425 degrees & grease muffin tin (I made these into cupcakes, actually, as I do not have a muffin tin). Mix all of the dry ingredients in a large bowl (vegan sugar, flour, salt, baking powder). Mix all of the wet ingredients in a separate bowl (milk, egg replacer + water, vegan margarine). Now, slowly add wet ingredients to dry ingredients, mixing until just blended. Fold in pomegranate seeds & crystallized ginger. Spoon into muffin tin (or cupcake molds) and top with vegan sugar and nutmeg. You can add ground ginger, if you want, but the muffins are pretty ginger-y as it is. Bake for 15-20 minutes, until golden brown.
If made into 15 muffins, each muffin contains roughly 135 calories.