I woke up knowing I needed one. When I went to Post Punk Kitchen for the recipe, it wasn't there. Well, it was. Sort of. The link took me to nowhere. Over and over again. The website is transitioning to a new domain name that bears the name of the brilliant vegan recipe maker, Isa Chandra. I feared that my favorite pumpkin muffin recipe was a casualty. After a few failed google searches, I reached out to a friend to see if he happened to have the recipe. He did not.
As panic was setting in, I did a few more searches, trying to remember anything I could from the recipe. Finally, I got a hit at Vegan Peace. What a relief!!! I am documenting the recipe here (and I printed out a hardcopy) so that I will never again face the fear of not having the perfect pumpkin muffin.
Without further ado....
The Best Pumpkin Muffins. EVER!!
Ingredients
1 3/4 C all-purpose flour*
1 1/4 C sugar
1 TBL baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
1/8 tsp ground cloves
1 C pureed pumpkin (NOT pumpkin pie mix)
1/2 C soy milk
1/2 C vegetable oil
2 TBL molasses
Directions
Preheat oven to 400ºF. Lightly grease a twelve-muffin tin.
Whisk together flour, sugar, baking powder, salt, and spices. In a separate bowl, mix together pumpkin, soy milk, oil, and molasses. Combine wet and dry ingredients and mix.
Fill muffin cups two-thirds full. Bake for 18-20 minutes, until a toothpick or knife inserted in the center comes out clean.
Enjoy it with all your heart!
*I substituted Trader Joe's gluten free all-purpose flour to make the muffins gluten free. Vegan and gluten free. Winning!!
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