Pumpkin Spice Muffins

Happy first day of October!! Well as you may suspect I'm kind of obsessed with this season, I'm just too excited to start wearing sweaters and mittens, eating oatmeal and hot tea every morning and soup all the time! yee! Well in celebration of the first day of October here is a super simple vegan muffin recipe I found and tweaked a bit featuring thee fall ingredient - pumpkin! 

Serves Twelve

Ingredients: 

1 3/4 cup All-purpose Flour

1 1/4 cup Evaporated Cane Sugar (Organic Sugar)*

1 Tablespoon Baking Powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger
1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

1 cup Pumpkin Puree (be sure not to get pumpkin pie mix!)

1/2 cup almond milk

1/2 cup vegetable oil

2 Tablespoons molasses 
1/2 cup chopped walnuts - optional

Sift together flour, sugar, baking powder, salt, and spices. In separate bowl combine pumpkin puree, almond milk, vegetable oil, and molasses. Pour the wet ingredients into the dry and mix (add walnuts if desired).

Bake in muffin tin on 400˚ for 18-20 minutes, once toothpick inserted in middle comes out clean.

I enjoyed with a touch of Earth Balance soy free Butter and hot Pumpkin Spice tea!

*I got the Evaporated Cane Sugar (Organic Sugar) I had mentioned in one of my earlier posts!! yay! So excited to using this as a healthier, more natural alternative. An other great option would be to use Stevia! Enjoy!