Pumpkin Muffins

Fall is here and I am trying desperately to embrace my favorite season despite temperatures in the mid 90s!  So, I decided to trick myself into feeling like it is fall with the addition of some pumpkin to my diet.  What better than pumpkin muffins to do the trick?  This recipe makes a delicious, moist, dense muffin that is sure to satisfy any fall craving!

 Pumpkin Muffins 

-1 cup flour

-½ cup sugar

-2 teaspoons baking powder

-½ teaspoon salt

-½ teaspoon cinnamon

-½ teaspoon nutmeg

-¼ teaspoon ground ginger

-¼ teaspoon ground cloves

-4 tablespoons dairy free butter

-1 domed cup pumpkin puree

-½ cup soy milk

-1 egg

-1½ teaspoon vanilla

Preheat the oven to 400 degrees.  Grease a 12 muffin tin.

Mix the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and clove together in a large bowl.  Add the non-dairy butter and cut it with a pastry blender or two knives.

In a small bowl, combine the pumpkin, soy milk, egg, and vanilla.  Pour the wet mixture into the dry mixture and stir until just combined.

Fill each of the muffin tins halfway up with the batter.  Sprinkle the top of each muffin with extra sugar, cinnamon, and nutmeg.  Bake for 25 to 30 minutes, or until a toothpick comes out clean.

These muffins make a great breakfast.  You may even want to try them with a shmear of your favorite dairy free cream cheese on top!

Enjoy!

-Amanda