This recipe is originally from The Post Punk Kitchen, but I have modified it to be soy-free. The recipe is also dairy-free and egg-free (so it is vegan).
- 1 3/4 cups flour
- 1 1/4 cups sugar
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. ground allspice
- 1/8 tsp. ground cloves
- 1 cup pureed cooked pumpkin (fresh or from a can)
- 1/2 cup ricemilk or other dairy-free, soy-free "milk"
- 1/2 cup canola, sunflower, or safflower oil
- 2 Tbsp. molasses
Preheat oven to 400°F. Grease muffin pan. Mix dry ingredients together. Mix wet ingredients in separate bowl and add to dry ingredients. Stir to combine. Fill muffin pan and bake for 15-20 minutes for standard-sized muffins or 27-30 minutes for jumbo muffins. Muffins are done when a toothpick inserted into the center comes out clean.
This recipe makes 12 standard muffins or 6 jumbo muffins.
I'm not crazy about cloves, so I leave that out. Make sure you have canned pumkin, not canned pumpkin pie filling.
Enjoy!!
