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The Pumpkin Muffins Everyone is Talking About

09/29/2010

I originally got this recipe here: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=72 and then I made it my own with various changes.

Vegan Pumpkin Muffins (Serves 12-16 depending on how much you fill the tins)

Ingredients:

muffin tins
cupcake papers (because I’d rather just put my muffins in papers and save the mess)
1 cup all purpose flour
3/4 cup oat flour
(NOTE you can use all all purpose flour or all out flour)
1 1/4 cups sugar (organic)
1 tbsp baking powder
1/4 tsp salt
2 tsp pumpkin pie spice
1 cup canned pumpkin
1 tbsp vanilla soy yogurt
1/2 cup silk light soy milk (or vanilla)
1/2 cup canola oil
2 tbsp regular molasses

Preheat oven to 400.  Mix dry ingredients in a bowl together, then add the wet ingredients to the top.  Don’t use a hand mixer, a whisk and then a spatula will do fine.  Next, scoop the batter into the tins (either papered or greased) until they are about 2/3 full.  Bake for 20 minutes.  Poke with a toothpick (should come out clean) to make sure they are finished.  Sprinkle some pumpkin pie spice or nutmeg on top to finish them off.  Enjoy!

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