Vegan Pumpkin Muffins.

It's FALL, and you know what that means about Pumpkin. This is, by far, one of my favorite recipes to bake.

... Okay, I mean 'eat.'

1 3/4 cups flour
1 1/4 cups sugar
1 Tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp allspice
1/8 tsp cloves
1 cup pureed pumpkin
1/2 cup soy milk
1/2 cup vegetable oil
2 Tbsp molasses

Sift together all the dry ingredients and set aside.. In another bowl, whisk together the remaining wet ingredients. Pour wet mixture into dry and combine with a fork until just mixed. Do not over mix the batter, or your muffins will suffer in texture. Pour batter into muffin cups about 2/3 full and bake at 350 F for 20-25 minutes, or until a toothpick comes out clean. (I have never actually figured out the exact time these take.. it is usually longer than I expect.) The muffins are chewy when they are hot, so allow them to cool completely before eating.

Side note, I added chocolate chips this time, which is not necessary. But hey, chocolate in anything is okay by me. Also, this recipe always leaves extra batter at the end for you to do with what you please. (No eggs, no salmonella. Just saying.)