Pumpkin Muffins

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!

10 responses to “Pumpkin Muffins

  1. Pingback: Fantastic Vegan Pumpkin Muffins | Plant Based Diet Adventures

  2. petit4chocolatier

    i love this recipe!! This is most definitely on my list for the fall events. I really love all the spices in this recipe!

  3. This looks like a definite must try! I copied the recipe into my recipe file.
    Yum huh! 🙂

  4. These are wonderful. I add raisins and walnuts and they don’t last long.

  5. Could you use brown sugar instead of white sugar? These sound delicious!

  6. Looks really yum with sweet tooth. Thanks for the recipe.

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