The Best Pumpkin Muffins

I’ve never been a big pumpkin person. I could seriously go all through fall or winter without eating pumpkin anything and not even notice. And I don’t like pumpkin pie…at all. But when I found this recipes on my favorite vegan blog, I just had to try it and give pumpkins another try. And let me tell you, Isa Chandra is right, these are the best pumpkin muffins I have ever had! I’ve been converted. These are light and fluffy, just like a muffin should be. They are not too sweet and the spices are just spicy enough. And they were super easy to make! When I asked my husband what he thought about them, he answered (with his mouth full) that they tasted like fall. And they really do! These are the perfect fall treat. Even though it still does not feel like fall here in tropical Penang, these muffins helped make it feel like October. Enjoy one with a hot cup or coffee or tea and enjoy some cool weather for us!

1 3/4 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (either fresh or canned, NOT pumpkin pie mix)
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons molasses
pumpkin seeds for garnish (optional)

makes one dozen muffins 

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Preheat oven to 400° F. Lightly grease a 12-muffin tin or line with liners.

In a large mixing bowl, sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix together.

Fill the muffin cups two-thirds full. Sprinkle pumpkin seeds on top if using. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean. Enjoy!

About Stephanie Watkins

Welcome to my blog, I'm Stephanie. I was born and raised in sunny California but now live with my husband in Malaysia. This is where I write, cook, and photograph our new life overseas. I love taking pictures, experiencing new cultures, and eating an animal-free and plant based diet.

13. October 2012 by Stephanie Watkins
Categories: Baking, Breakfast, Holidays | Tags: , , , , , , , , , | 11 comments

Comments (11)

  1. These look amazing! Love those polka-dot cups!

    • Thanks!! I was so happy to find these a few months ago that I just had to buy them! They’re so sturdy I don’t have to put them in a muffin pan. I baked the muffins in the cups on a cookie sheet!

  2. Such beautiful photos you take! These look absolutely yummy, I must try them out.

  3. These look amazing! I’ve never been a big pumpkin fan myself (I must prefer butternut squash!) and, it’s terrible to admit it, but I haven’t eaten any pumpkin yet this season. Shocking! That will soon change though as I can’t wait to give these a try. I’m heading out to buy some pumpkin puree this afternoon :)
    Hope you’re having a great weekend xx

  4. Pingback: Thai Pumpkin Soup - Trans-Planted

  5. I love pumpkin-almost ridiculously so. I’ll find ways to use it in coffee, martinis, bread, ravioli, desserts which don’t usually have it as an ingredient, and can’t wait to try your recipe!! Your blog is absolutely wonderful and your pictures amazing.

  6. These are very lovely and they look delicious too! I believe you when you said this is the best pumpkin muffin so I’ll definitely give this a try and perfect your recipe this weekend in preparation for Thanksgiving! :)

  7. my son’s school will be holding their annual school fete tomorrow, and i baked 3 doz of pumpkin muffins to donate to the school for fund raising using your recipe, they turned out to be yummy and lovely, thank you very much for sharing your recipe.

  8. I made these muffins this week and they turned out delish! Thanks for posting.

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