
Welcome Fall with these great pumpkin muffins. Perfect with a steamy cup of coffee.
- 1 3/4 cups bread flour
- 1 Cup 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
- 1/4 Teaspoon pumpkin pie spice, optional
- 1/8 Teaspoon ground cloves
- 1 cup pureed pumpkin, canned
- 1/2 cup milk – I used coconut milk
- 1/2 cup applesauce
- 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 evenly.
- Bake for 18 to 20 minutes, until a toothpick.
These muffins are about 150 calories a piece. If you would like, I think you can cut back even more on the sugar.