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Prep Time: 7 Minutes Cook Time: 27 Minutes |
Ready In: 34 Minutes Servings: 17 |
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These are moist and fluffy, with a hint of molasses and warm spicy flavor. This recipes is for 6 jumbo muffins, if you want to make little muffins change the cooking time to 15-20 minutes. -taken from Ingredients:
1 3/4 cups flour |
1 1/4 cups sugar |
1 tablespoon baking powder |
1/4 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon ginger |
1/4 teaspoon allspice |
1/8 teaspoon ground cloves |
1 cup pumpkin puree (fresh or from a can) |
1 tablespoon soy yogurt |
1/2 cup soymilk |
1/2 cup vegetable oil |
2 tablespoons molasses |
Directions:
1. Preheat oven to 400°F; grease muffin tins with vegetable shortening or spray on oil.
2. Sift together dry ingredients (flour through cloves). In a separate bowl, whisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.
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