The Best Pumpkin Muffins

The Best Pumpkin Muffins

From Vegan with a Vengeance by Isa Chandra Moskowitz

1 3/4 C. all-purpose flour

1 1/4 C. sugar

1 TBS 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 C. pureed pumpkin (Fresh or From a Can - not pumpkin pie mix)

1/2 C. soy milk

1/2 C. vegetable oil

2 TBS molasses

Preheat oven to 400F. Lightly grease a 12-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. 

Fill the cups two-thirds full. Bake 18-20 minutes, until a toothpick or knife inserted in the center comes our clean.

Variation

Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two.