Vegan Pumpkin Muffins

With the weather getting cooler I find myself baking more often. Although I am not 100% vegan I love to bake vegan. Why use all the milk, butter, eggs and refined sugars when you don't have to? I have a wonderful book "Vegan with a Vengeance" by Isa Chandra Moskowitz that has some of the best EVER vegan recipes. This book has something for everyone ranging from Tempeh Reuben sandwiches to Fauxstess (like hostess) cupcakes.

These pumpkin muffins come from this book and they are awesome! My kids had them for breakfast, asked if I'd put one in their lunches and later had them for an afternoon snack. Needless to say, the batch didn't last long in our house!

The Best Pumpkin Muffins

13/4 cups all-purp flour
11/4 cups sugar
1 tblspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground/grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup canned pumpkin puree
1/2 cup soy milk
1/2 cup veg oil
2 tablespoon molasses

Preheat oven to 400. Lightly grease muffin tin.
Sift together dry ingred's.
In a separate bowl combine wet ingred's.
Pour the wet into the dry and mix.
Fill muffin cups 3/4 full and bake 18-20mins

You could also add a cup of cranberries or chopped walnuts.

I altered the recipe slightly by using equal parts white and brown sugar, light soy milk and canola oil instead of veg oil.

These muffins come out very light and moist and your house will smell amazing!