Vegan Pumpkin Muffins - Holly

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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.

In 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.