Because the air has started to cool and feel more autumn like I decided yesterday to roast one of the pumpkins from our garden so I can begin making lots of pumpkiny treats. Last night I used some of the pumpkin for some delicious pumpkin muffins. The only thing I would change about this recipe is to add some pumpkin seeds and walnuts to give it a little more crunch.
1 ¾CupsAll-Purpose Flour
1.Preheat oven to 400°. Lightly grease a twelve-muffin tin. Sift together flour, sugar, baking powder, salt, and spices.
2.In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
3.Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.