The best pumpkin muffins
Recipe by Hannah Knapp
1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
1/2 cup soy milk (can substitute rice milk, almond milk or cows milk)
1/2 cup vegetable oil
2 tablespoons molasses
Prep. Time → 10 min
Cook Time → 18 - 20 min
1. Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
2. 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.
3. Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
4. Optional: Fold in dried cranberries or walnuts for a fun variation!
desserts, muffins, pumpkin, vegan October 26, 2011 17:40
Author Vegan With a Vengeance
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