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
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!