I don’t remember exactly when my parents started making these, but for the longest time one of my favorite holiday treats has been pumpkin chocolate-chip muffins. My parents weren’t the type to send care packages in college, but every once in a while my dad would make a batch of muffins and mail them down to me. Which is why I so happy to stumble upon this recipe shortly after I made the jump into veganism.
ingredients
- 1 1/3 C all-purpose flour
- 1 1/4 C sugar
- 1 T baking powder
- 1/4 t salt
- 1 t ground cinnamon
- 1/2 t ground or freshly grated nutmeg
- 1/2 t ground ginger
- 1/4 t ground allspice
- 1/8 t ground cloves
- 1 C pureed pumpkin (fresh or canned, not pumpkin pie mix)
- 1/2 C soy milk
- 1/2 C vegetable oil
- 2 T molasses
instrux
- 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, 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.
*Fold in a cup of either chopped fresh cranberries or chopped walnuts or vegan chocolate chips - or a combination of!
SERVES: 12
CREDIT: “Vegan With A Vengeance” by Isa Chandra Moskowitz
