The Best Pumpkin Muffins

Read/Write Reviews

Everyone loves these muffins. (You think I throw around phrases like "The Best" for nothing?) I created them when I was baking for a café and they sold like nobody's business. They truly are perfect in every way.

Recipe Source: Vegan with a Vengeance
Reprinted with permission from the author, Isa Chandra Moskowitz.
Photograph © Camille Contreras.

Makes 1 dozen muffins



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 two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.


Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two.

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