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The Best Pumpkin Muffins You Will Ever Eat

What you need: 

1 cup pureed pumpkin (fresh or from a can)
1 tablespoon silken tofu
1/2 cup nondairy milk (I use soy)
1/2 cup canola oil
1 tablespoon molasses
1 3/4 cups whole wheat pastry flour
3/4 cup sugar
1/4 cup agave nectar
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
dark chocolate chips, to taste, optional (I usually make 3 with, 3 without)

What you do: 

1. Preheat oven to 400 degrees F. Grease a muffin tin. Mix together wet ingredients. Mix together dry ingredients.
2. Add wet ingredients slowly into dry ingredients with stirring. Fold in chocolate chips, if using. Pour batter in prepared tin.
2. Bake for 15-20 minutes (I usually find that 18 is best, so unless you have a super oven, I wouldn't do 15-17).
This recipe is SO good. I brought it to school on SAT day to cheer everyone up, and I had people asking me if I could bake them for thier birthdays. They were so good my dad took them to his office for his firm's thanksiving potluck and all of the interns were asking for the recipe. When I told people these were whole wheat vegan muffins, sweetened with unrefined sugar and agave nectar, they were blown away.
Source of recipe: This recipe was modified from this one: http://noshwithme.com/2008/11/vegan-pumpkin-muffins/

Preparation Time: 
20 min, Cooking time: 15-20 minutes
Cooking Time: 
15-20 minutes
Servings: 
6
Recipe Category: 

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Made them again and again!!  Big hit with the mom's group I go to.  I figured out how to make them mini muffins.  Bake them 375 for 12 minutes.  They come out perfect and delicious!  Even made them with out silken tofu or the yogurt I mentioned earlier.  I also didn't use the allspice this time either.  Again, thank you for sharing!

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wow!  these were so fluffy and delicious!  i only got 12 muffins... because who *doesn't* take advantage of being able to safely eat raw batter since it's vegan!  ;P sadly, they were gone within two days between my husband and me.  definitely making these again... maybe even later this week.  :)

i ended up using brown rice syrup for a portion of the sugar and agave since i was pretty low on both of those ingredients, and it worked out fine. 

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great recipe and delicious!  ;)b  I was able to get 17 medium size muffins, and baked them for 20 minutes.  I didn't have any silken tofu so I used 1 T of plain yogurt.  Didn't have any agave nectar so I used maple syrup.  Thanks for sharing!

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That's a pretty muffin. I like the way the tops rose all nicely...!

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