These cakes are beautifully fragrant and incredibly moist and a little heavy. My best suggestion would be if possible lock your kitchen, four of these were munched up before they even made it out of the muffin trays.
Pumpkin Muffins (vegan)
1 3/4 cups all-purpose flour1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon *
1/2 teaspoon ground or freshly grated nutmeg *
1/2 teaspoon ground ginger *
1/4 teaspoon ground allspice *
1/8 teaspoon ground cloves *
1 cup pureed pumpkin
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons apple sauce (or molasses if you like yours sweeter)
Preheat oven to 180°c. Lightly grease a twelve-muffin-hole tin.Sift together flour, sugar, baking powder, salt, and spices.In a separate bowl, whisk together pumpkin, soy milk, oil, and apple sauce.Pour the wet ingredients into the dry and mix well.Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes or until a toothpick or knife inserted in the center comes out clean.*
(I changed it up a bit and just used 2 teaspoons of cinnamon and 1/2 teaspoon of cayenne and it worked perfectly) xx Tui
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