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vegan pumpkin muffins
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| 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 |
| 1/2 teaspoon | allspice |
| 1/8 teaspoon | cloves |
| 1 cup | pureed pumpkin |
| 1/2 cup | soy milk |
| 1/2 cup | vegetable oil |
| 2 Tablespoons | molasses |
sift together all the dry ingredients and set aside. in another bowl whisk together the remaining wet ingredients. pour wet mixture into dry and combine with a fork until just mixed. do not over mix or your muffins will suffer in texture. pour batter into muffin cups about 2/3 full and bake for 18 - 20 minutes. these muffins are a little chewy when they are hot so allow to cool completely before eating.
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