Overloading the Machine

Pumpkin Muffins


Based on the Vegan with a Vengeance recipe by Isa Chandra Moskowitz

Makes 1 dozen muffins.

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups 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
  • 1/8 teaspoon ground cloves
  • 1 cup pureed pumpkin (fresh or from a can; do not use pumpkin pie mix)
  • 1/2 cup soy milk
  • 1/2 cup vegetable oil
  • 2 tablespoons molasses

Preheat oven to 400F. Lightly grease a twelve-muffin tin.

Sift together the 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.


Made these on 2006.12.07, without any of the variations below. They're very good. The cooking time in my oven was just a smidge over 18 minutes, and they could probably have done with a minute less.

Next time I should try adding the walnuts.


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

This page was last modified on 2011 December 20.