Recipe by avocadosammich
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.
Top Review by 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.
- 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 See How It's Made
- Preheat oven to 400°F.
- Grease muffin tins with vegetable shortening or spray on oil.
- Sift together dry ingredients (flour through cloves).
- In a separate bowl, whisk together wet ingredients (pumpkin through molasses).
- Pour wet into dry and combine.
- Fill muffin tins 2/3 of the way.
- Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.