The Best Vegan Pumpkin Muffins |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 12 |
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this recipe went over really well with all the girls that i work with at the office. they have nicked named me megan the vegan because everything i make and bring to them is, well, vegan lol. i doubled the recipe so it made 24 muffins and they were all gone by lunch time. Ingredients:
1 3/4 cups all-purpose flour |
1 1/2 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 clove (or 1/2 tbsp pumpkin pie seasoning) |
1 cup pumpkin puree |
1/2 cup soymilk (or any other non-dairy milk) |
1/2 cup vegetable oil |
2 tablespoons molasses |
Directions:
1. pre-heat oven at 400 degrees.
2. combine flour, salt, baking powder and spices in a meduim size bowl and set aside.
3. mix pumpkin, soy milk, vegetable oil, and molasses until smooth.
4. slowly add dry ingredients in with wet ingredience, and mix till smooth.
5. grease 12 unit muffin pan.
6. scoop batter into pan, filling each unit only 2 / 3 full.
7. bake at 400 for 18 - 20 minutes, or until a toothpick comes out clean.
8. cool and enjoy!
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