The smell of pumpkin baking with cinnamon, cloves, and ginger is the smell of fall. It evokes crisp mornings, changing leaves, and big Thanksgiving dinners. I love baking with pumpkin – it makes baked goods moist and tender, and the spices that go along with pumpkin will make your whole house smell like fall!
These muffins are so good. They’re moist, perfectly spiced, and the flavour of pumpkin is the star. And they’re vegan! They’re perfect for a quick breakfast or snack. I took these to the next level by topping with cinnamon sugar; it makes a sweet, cinnamony, slightly crunchy topping that is so tasty.
This is another vegan baked recipe that other people will have no idea is vegan. The muffins rise perfectly without the help of eggs, and with only half a cup of oil, they’re pretty healthy too!
Adapted from postpunkkitchen. Makes 12 muffins
1 3/4 cups flour
1 1/4 cups sugar
1 tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1 cup pureed pumpkin
1/2 cup non-dairy milk
1/2 cup vegetable oil
2 tbsp molasses
1/2 tbsp sugar
1/2 tsp cinnamon
Preheat oven to 350. Lightly grease a 12-muffin muffin tin or line with paper muffin cups. Combine topping ingredients in a small bowl and set aside.
Sift together flour, sugar, baking powder, salt, and spices in a medium bowl.
In another bowl, mix together pumpkin, milk, oil , and molasses (Tip: spray measuring spoon with non-stick spray before measuring molasses so that it comes out of the spoon easily!)
Add dry ingredients and stir until combined. Divide between muffin cups and top with cinnamon sugar.
Bake until tops are bouncy and a cake tester inserted into the centre of a muffin comes out clean, about 22-25 minutes.
These spicy pumpkin muffins are the perfect way to put you in the mood for fall and make your house smell amazing. Grab one warm from the oven, top with a little vegan margarine (or butter), and sit back and enjoy a perfect fall moment.