These pumpkin muffins are inspired by classic autumn flavors and make the perfect snack to eat at home or on the go.
Makes 18-20 muffins
- 1/2 cup oil
- 1 cup pumpkin puree*
- 1/2 cup plus 2-3 teaspoons soy milk
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup all‐purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup dried cranberries
- 1 cup pecans, roasted and chopped
- 1/2 cup powdered sugar
- 1 tablespoon maple syrup
Preheat oven to 350 degrees F. Line two standard‐sized muffin tins (12 muffins/tin) with paper liners or grease your muffin tin.
Mix oil, pumpkin puree, ½ cup soy milk, molasses, and vanilla in a large bowl and mix until well combined. In a separate bowl, whisk together flours, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix dry ingredients into the wet ingredients until just combined. Do not over mix. Stir in dried cranberries and pecans.
Fill muffin cups approximately 2/3 full. Bake for 20 minutes or until toothpick inserted in center of a muffin comes out clean. Remove from pan and allow to cool.
Blend powdered sugar, maple syrup, and remaining soymilk in a small bowl until free of lumps. Add more soymilk if necessary until a thin drizzle is achieved. Use a teaspoon to pour maple drizzle onto each muffin.
*Optional: Homemade Pumpkin Puree
Preheat oven to 350 degrees F. Cut pumpkin in half, remove seeds, and place face down in a roasting pan filled with 1/4-inch of water. Roast for one hour or until very soft, flipping halfway through. Let the pumpkin cool before removing flesh and then mash or blend for puree.