1 3/4 cups whole wheat flour
1 1/4 cups sugar
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 cloves
1 cup pureed pumpkin (Fresh or from a can, do not use pumpkin pie mix)
1/2 cup almond milk
1/2 cup olive oil
2 tablespoons maple syrup Optional vegan butter like Earth Balance
Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, milk, oil, and maple syrup. Pour the wet ingredients into the dry and mix.
Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
Optional: After they cool a touch, slice in half, smear on some vegan butter, place in med-high heated skillet and ‘toast’ til golden browned…MMMMMmmmmMMM!