Pumpkin Spice Muffins
2 cups whole wheat flour
1 teaspoon baking powder
1/2 tablespoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
1 cup brown sugar
1 (15 ounce) can pumpkin
1 teaspoon vanilla
1/4 cup vegetable oil
1/2 cup nondairy milk (I use almond)
2 tablespoons molasses
1/2 cup nuts, chocolate chips, or raisins, optional
1. Preheat oven 375 degrees F and grease a muffin tin. Mix flour, baking powder, baking soda, spices, and sugar in a large bowl.
2. Combine pumpkin, vanilla, oil, milk, and molasses in another bowl. Add wet ingredients to dry, and do not over mix.
3. Mix in nuts, chocolate, or raisins, if using. Fill prepared cups 3/4 full. Bake for 25-30 minutes.
Source of recipe: Modified from Peta 2's pumpkin muffin recipe.
SO HOW'D IT GO?
I am so excited to try these!! I
very good. didn't last long!
Decadently delish...hands down..Will have to make many more times
these were sooo good. nice and soft and not too sweet (i used coconut palm sugar instead). perfect on an overcast fall morning with a smear of earth balance and hot cocoa or tea on the side!!!
These were so delicious! I wondered how they would work out without any kind of egg replacer, but they held together well. I added some walnuts, pecans, chocolate chips and chopped dates. As good as any cupcake. Yum.