Vegan Pumpkin Muffins

My ultimate favorite pumpkin recipe, from theppk.  Sugar can probably be reduced to 1 cup, and if you don’t have the individual spices on hand you can sub for 2 1/4 t. pumpkin pie spice mix

  • 1 3/4 c. flour
  • 1 1/4 c. sugar
  • 1 T baking powder
  • 1/4 t salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ginger
  • 1/4 t allspice
  • 1/8 t ground cloves
  • 1 c. pureed pumpkin (fresh or canned)
  • 1 T soy yogurt
  • 1/2 c. soymilk or almondmilk
  • 1/2 c. vegetable or canola oil
  • Optional:  cranberries, walnuts, 2 T molasses

Preheat oven to 400 degrees. Grease muffin pans.

In separate bowls, combine wet ingredients and dry ingredients, then pour wet into dry.

Bake 15 minutes then reduce to 350 and bake for 5 minutes more.

Cool in pan for 5, then place on rack for additional cooling. Make 12 muffins.

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One response to “Vegan Pumpkin Muffins

  1. Pingback: Butternut Squash Soup | Eats, Sweets, & Beats

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