Image Copyright Lindsay Ann Loft.

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

1. Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
2. Sift together flour, sugar, baking powder, salt, and spices.
3. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
4. Fill the muffin cups evenly.
5. 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.