Vegan Pumpkin Muffins

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.

• Ready In: 37 mins
• Yields: 6 jumbo muffins

Ingredients

• 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.