Pumpkin Muffins (vegan)

Makes 12 muffins, but I’ve also tried dividing the mixture between two cake tins (make sure you line them and grease the lining, otherwise they stick!).

Ingredients 

• 200g plain flour
• 250g sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 250ml pureed pumpkin
• 120ml soy milk
• 120ml vegetable oil
• 2 tablespoons molasses

Method

1. Preheat oven to 200C/400F/gas mark 6. Lightly grease the muffin tins.
2. Sift together flour, sugar, baking powder, salt, and spices.
3. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses.
4. Pour the wet ingredients into the dry and mix.
5. Fill the muffin tins two-thirds full. Bake for 18 to 20 mins, until a knife inserted in the centre comes out clean.

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