Pumpkin Muffins

To say I’m excited about fall would be a bit of an understatement. It’s September, and while I understand that it’s technically summer for another two weeks or so, I’m ready to crank up my oven, and start baking pumpkin muffins!!!   

Pumpkin Muffins (Yield: 12 muffins)

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups organic sugar
  • 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)
  • 1/2 cup unflavored almond milk
  • 1/2 cup vegetable oil
  • 2 tablespoons molasses

Instructions:

  1. Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
  2. Sift together flour, sugar, baking powder, salt, and spices.
  3. In a separate bowl, whisk together pumpkin, almond milk, oil, and molasses.
  4. Pour the wet ingredients into the dry and mix.
  5. Fill the muffin cups two-thirds full. 
  6. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.  
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