I've always been a huge proponent of Trader Joe's pumpkin bread/muffin mix, but I thought I would branch out and try something new...something different...homemade pumpkin muffins! Good decision. They are so perfectly moist, loaded with spices, and just the right amount of pumpkin flavor. I think the secret kick is the molasses...mmmhmmm. Sorry TJ's, you can cancel that extra order of pumpkin mixes, I won't be raiding your shelves any more this year!
{Pumpkin Spice Muffins}
Ingredients:
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 or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix**see below for that story!)
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons molasses
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 (Fresh or from a can; do not use pumpkin pie mix**see below for that story!)
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons molasses
Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
Fill the muffin cups two-thirds full. Bake for 15 to 20 minutes, until a toothpick or knife inserted in the center comes out clean. Enjoy! I originally heard about this amazing recipe from Isa's blog - thank you so much Isa!
**SIDE NOTE: I accidentally bought the can of Pumpkin Pie Mix (shows how often I make pumpkin anything from scratch!). Soooo I ended up going back to the store to buy pureed pumpkin, AND I made my first ever pumpkin pie with the can of Pumpkin Pie Mix! Double whammy...2 firsts in one day!
