Suddenly it became autumnal. It was 90 and we were going to the pool and then suddenly the weather cooled. I guess it's the hurricanes in the southeast but it has been lovely weather for the last few weeks...rainy and cool. So I felt it was time for pumpkin muffins.
I love pumpkin in baked goods. It makes the product moist and adds so much nutrition. This recipe I adapted from a popular vegan cookbook author. I'm not crazy about her essays in the book so I can't really recommend it. So I give you my adaptation.
1 3/4 cup whole wheat pastry flour
1 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon cloves
1 cup pumpkin puree (I used canned)
1/2 cup milk or almond milk
1/2 vegetable oil
2 Tablespoons molasses
1 cup coarsely chopped cranberries
Preheat oven to 400 degrees. Grease muffin tins for 18 muffins.
Sift dry ingredients. Mix wet ingredients in another bowl. Pour wet in dry and mix just until dry ingredients are incorporated.
Fill cups 2/3rds full and bake for 20 minutes until toothpick inserted in center comes out clean.