The Recipe: Vegan Pumpkin Muffins

from Vegan with a Vengeance by Isa Chandra Moskowitz

1 3/4 cups all-purpose flour
1 1/4 cups 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; do not use pumpkin pie mix)
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons molasses

Preheat oven to 400 degrees 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.

VARIATION: Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two.