How to make it

  • Preheat oven to 375 degrees F and lightly grease a muffin pan
  • In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, and spices
  • In a separate bowl, mix the pumpkin, nondairy milk, oil, and molasses or syrup
  • Pour the wet ingredients into the dry and mix
  • Spoon the batter into the muffin pan, filling each cup to the top
  • Bake 25-30 minutes, until a toothpick inserted into the middle comes out clean
  • Remove muffins from the oven. When they have cooled to room temperature, frost them (optional) and devour!
  • For the Vegan Cream-cheese Frosting

  • 1/4 cup vegan margarine, softened
  • 1/4 cup vegan cream cheese, softened
  • 2 cups confectioner's sugar
  • 1 teaspoon vanilla extract
  • Place the vegan margarine and cream cheese in a bowl and combine with a handheld mixer
  • Slowly add the sugar in 1/2 cup batches
  • When the mixture is smooth and creamy, add the vanilla
  • Keep the frosting tightly covered and refrigerated until ready to use. Frost about 10 minutes before serving.

Reviews & Comments 2

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  • gourmetana 6 years ago
    Great post! Love it!
    Was this review helpful? Yes Flag
  • jett2whit 6 years ago
    Hi there! Thanks for sharing - these sound great!
    Was this review helpful? Yes Flag

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