Pumpkin Muffins – Vegan
Instructions:
- 1 3/4 cups all-purpose flour
- 1 1/4 c Sugar
- 1 tablespoon baking powder
- 1/4 t Salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon cloves ; ground
- 1 cup pureed pumpkin ; (fresh or canned)
- 1/2 cup soy milk
- 1/2 c Vegetable oil
- 2 tablespoon Molasses
-
Preheat oven to 400 F
- Sift together flour, sugar, baking powder, salt and spices
- In separate bowl whisk together pumpkin, soy milk, oil and molasses
- Pour wet ingredients into dry and mix
- Fill lightly greased muffin tin cups 2/3 full
- Bake 18-20 min, until toothpick or knife inserted into center comes out clean
- Can add chopped fresh cranberries or chopped walnuts if desired