Vegan Pumpkin Muffins

Name: Vegan Pumpkin Muffins
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Yield: 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

(22)

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.

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READY IN: 37mins

YIELD: 6 jumbo muffins

UNITS: US

INGREDIENTS

Nutrition

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

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.

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