This recipe is adapted from The Best Pumpkin Muffins by Post Punk Kitchen. That is why they are the second best and not THE best!
1 3/4 cups all-purpose flour (I did half organic white and half wheat)
1 1/4 cups sugar (I used organic evaporated cane juice)
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons molasses
1 1/4 cups sugar (I used organic evaporated cane juice)
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons molasses
Preheat oven to 400°F. Lightly grease a twelve-muffin tin. Makes about 18.
Sift together flour, sugar, baking powder, salt, and spices. In a
separate bowl, whisk together pumpkin, soy milk, oil, and molasses.
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.
No comments:
Post a Comment