Vegan Pumpkin Muffins

avocadosammich's Note:

These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes.

• Total Time: 37 mins
• Prep Time: 10 mins
• Cook Time: 27 mins

Ingredients:

Yield: 6 jumbo m ...

• 1 3/4 cups flour
• 1 1/4 cups sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves
• 1 cup pumpkin puree (fresh or from a can)
• 1 tablespoon soy yogurt
• 1/2 cup soymilk
• 1/2 cup vegetable oil
• 2 tablespoons molasses

Directions:

1. Preheat oven to 400°F.
2. Grease muffin tins with vegetable shortening or spray on oil.
3. Sift together dry ingredients (flour through cloves).
4. In a separate bowl, whisk together wet ingredients (pumpkin through molasses).
5. Pour wet into dry and combine.
6. Fill muffin tins 2/3 of the way.
7. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.

Reviews

[Moiand]

I've made this recipe three times in the last four weeks; once for my husband and me, once for my colleagues, and once for guests. It's quick and easy and it's as delicious as everyone has promised. I changed the recipe slightly. I'm an expat living in China and we don't have access to soy yogurt. I simply omitted it. For added nutrition I measured two tablespoons of ground flax seed and added it to the dry mixture. I used one cup of all purpose flour and 3/4 of a cup of whole wheat flour. Also, instead of 1 1/4 cups of sugar I only used 1 cup and it was brown not white. The muffins are sweet enough. Lastly, to one batch I chopped up a third of a dark chocolate bar and for extra flavour and appeal. These really are delicious. My colleagues, my guests, and my husband and I loved them. They're dangerous to keep around so I freeze them and defrost in the microwave. I'll definitely be making this recipe again.

[ronnieboo808]

Absolutely delicious. My son is intolerant to soy so I used rice milk instead of soy. I omitted the soy yogurt and since I didn't have any molasses, I threw 2 tablespoons of brown sugar into the wet ingredients before mixing with the dry. I'm so happy to have found an eggless muffin recipe that is as delicious as a recipe with eggs would be. Woohoo!

[SAHS]

I subbed the molasses with agave nectar and only used 1/4 cup of sugar, adding another 1/3 cup of agave nectar instead of the remaining 1 cup sugar. I also used vanilla yogurt, very tasty. I got 18 regular-sized muffins,d one in 25 minutes. I usually don't like pumpkin breads (or Isa's recipes), but these were alright. Good way to get rid of some leftover pumpkin.