Description
Adapted from PPK
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 cup pureed pumpkin
- 1/2 cup non-dairy milk
- 1/2 cup vegetable oil
- 1/2 cup dried cranberries
- 2 tablespoons molasses
Instructions
- Preheat oven to 400°F and lightly grease a twelve-muffin tin or use the little papers to keep them from sticking.
- In a large bowl, combine the flour, sugar, baking powder, salt, and spices. In a second bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
- Fill the muffin cups almost full, about three-quarters. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 24
- Sodium: 177
- Fat: 9
- Carbohydrates: 40
- Fiber: 1
- Protein: 2