Ingredients:1 3/4 cup all-purpose flour
1 1/4 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground or freshly grated nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1 cup pureed pumpkin (fresh or from a can; do not use pumpkin pie mix)
1/2 cup soy milk
1/2 cup vegetable oil
2 tbsp molasses
Directions:
Preheat oven to 400. Lightly grease a twelve-muffin tin. Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
ill the muffin cups two-thirds full and bake for 18-20 minutes, until a toothpick or knife inserted in the center comes out clean.
Notes:
Variation: Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two.
From Vegan with a Vengeance by Isa Chandra Moskowitz
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