Pumpkin Muffins

loosely adapted from the Vegan with a Vengeance, but I change everything, mostly just added brown sugar, apple sauce, chocolate chips and left out allspice.

1 3/4 C flour

1/2 C brown sugar

3/4 C white sugar

1T baking powder

pinch ‘o’ salt

1t cinnamon

1/2t nutmeg

1/4t cloves

1/2t ginger

1 C pumpkin, fresh pureed or canned if you must, absolutely no pumpkin pie mix

1/2 C soy milk

1/4 C oil

1/4 C apple sauce

2T molasses

1/2 C – 3/4 C – 1,000,000 C chocolate chips. Don’t use too many or you will have to go buy more ASAP ’cause you can never, ever be out of chocolate chips.  What would the pancakes think?

Preheat your oven to 400F, remember, you lose heat when you open the oven and your ingredients are cool, so start at 425, then lower to 400 after you put the muffins in.

Mix all dry ingredients in a large bowl. Mix wet ingredients in a small bowl.

Add wet to dry, mix well but don’t over mix. As soon as there are no dry ingredients visible. STOP!

I am a notorious overmixer. Then your baked goods are dense. Not good.

Fill greased muffin pan 2/3 full, or more if you like tops. These rise so you might get connected tops. Err on the side of caution until you get used to how much they rise.

Mine took 25 minutes before they passed the insert something into the middle and it comes out clean test.

Try 20 minutes, then 3-5 more until they are just right.

Cool completely in the pans, or eat as soon as you can get them out. It’s all good


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