Donna's Vegan Pumpkin Muffins

This family-favorite eggless recipe turns out muffins that are moist, delicious, low in sugar and healthy in a snap! I cook, puree, and freeze pumpkin & dense winter squashes in 1-cup quantities to use in this recipe, but canned pumpkin is fine, too.

• Ready In: 25 mins
• Serves: 6
• Yields: 12 muffins

Ingredients

• 1  cup whole wheat flour
• 3⁄4 cup unbleached flour
• 1  tablespoon baking powder
• 1⁄4 teaspoon salt
• 1  teaspoon ground cinnamon
• 1  teaspoon  minced crystallized ginger (or 1/2 t ginger powder)
• 1⁄4 teaspoon ground allspice
• 1⁄8 teaspoon ground cloves
• 1  cup pumpkin puree (not pumpkin pie mix!)
• 1⁄2 cup  plain vegan milk
• 1⁄2 cup  vegetable oil
• 2  tablespoons molasses
• 1⁄2 cup dried cranberries, nuts, raisins, vegan chips. (optional)

Directions

1. Preheat oven to 400 degrees F. Lighly grease a 12-cup muffin pan or use liners.
2. Sift together flour, sugar, powder, salt, and spices.
3. In a separate bowl, blend remaining ingredients (I use a blender) except optional items.
4. Pour wet ingredients into dry and stir with a spooon until moistened. Don't overmix.
5. Fill muffin cups evenly. Mine always end up very full.
6. Bake 18-20 minutes, or 15 minutes on convection. Test to see that tops spring back when lightly touched. Cool on a wire rack.