Vegan Pumpkin Muffins

These pumpkin muffins are all the best tastes of fall. They are a little sweet, a little bit spiced, a little bit pumpkin. Biting into one makes you want to go on a walk through the streets crunching leaves under your feet, with the smell of wood smoke in the air. They are from the incomparable Isa Chandra and she claims them to be the “Best Pumpkin Muffins” and I must say that I agree.

To start with we are going to put together our wet ingredients. In a big bowl we are going to mix together some soy milk, pumpkin, molasses and vegetable oil.

And then in a separate bowl we are going to mix together our dry ingredients. The flour, baking powder and spices.

You add the wet to the dry and mix together until you get that lovely thick pumpkin batter, that smells a little bit like heaven. Pop it into the oven and be prepared for your whole house to smell like spiced pumpkin.

Halloween is just around the corner, so I am fitting in all the pumpkin recipes that I can. I know November is a little bit early but I can’t help but letting my mind jump forward to Christmas time the minute Rememberance Day has passed by!
Vegan Pumpkin Muffins
1 3/4 cups all-purpose flour
1 1/4 cup sugar
1 tbl baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1 cup pureed pumpkin
1/2 cup soy milk
1/2 cup vegetable oil
2 tbl molasses
Directions
Preheat oven to 400
Sift together flour, sugar, baking powder, salt and spices
Whisk together pumpkin, soy milk, oil and molasses
Add the wet to the dry and mix well
Grease a muffin tin and fill the cups 2/3 full
Bake for 20min. or until a toothpick inserted in the middle comes out clean!
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