What do you do when it’s the end of October but it still feels like late summer out?
Make pumpkin gingerbread of course.
This year, the weather isn’t really getting into the fall spirit, but your kitchen still can.
These vegan muffins are the perfect way to bring some fall into your life. They’re moist, spicy, and so gingerbread-y. They’ve got pumpkin, cinnamon, ginger (both ground and fresh!), and molasses – they’re like a big fall hug! And get ready – these muffins are going to make your place smell amazing.
Makes 12 muffins
1 1/4 cup flour
1/2 cup rolled oats, + more for sprinkling on top
1 tbsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
2/3 cup pumpkin puree
1/2 cup nondairy milk
1/2 cup melted coconut oil
1/3 cup molasses
1 inch piece of fresh ginger root, grated
Preheat oven to 350, and grease or line 12 muffin tins.
In a medium bowl, combine all dry ingredients. In another bowl, whisk together wet ingredients. Pour dry ingredients into wet and fold with a rubber spatula until just combined. Divide among muffin tins and sprinkle with rolled oats. Bake 22-25 minutes, until tops are springy.