Whole Wheat Vegan Pumpkin Muffins

Happy October! It is officially pumpkin month! Yay! I have had a little bit of a thing for pumpkins lately. I am sure you saw the pumpkin butter I cooked up not too long ago, and since then I have made pumpkin muffins and pumpkin chocolate chip cookies. Between all the pumpkin and all the carrots I am eating with Roasted Red Pepper Hummus, my vitamin A stores are abundant! I really do need to reign in this recent obsession with baking and move to some more savory items though..... but for today...

These muffins are whole wheat, vegan, reduced sugar and butter free. However, they taste truly decadent! Would be a great thing to bake up as a special treat with coffee on thanksgiving morning....

Whole Wheat Pumpkin Muffins

makes 6 large or a dozen medium

1 3/4 cup whole wheat flour

1/2 cup brown sugar

1/2 cup stevia (can use all brown sugar)

1 TBS Baking powder

1/4 tsp salt

2 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ginger (I used fresh but dried would be fine)

1/8 tsp ground cloves

1 cup pumpkin puree (I used canned)

1/2 cup milk (I used coconut)

1/2 cup veg oil

2 TBS molasses

1. Preheat oven to 400. Grease muffin tins, I like to use coconut oil, but the spray is groovy too!

2. Fluff together dry ingredients with a fork (flour to cloves).

3. In a separate bowl, mix together wet ingredients (pumpkin to molasses).

4. Combine wet and dry and pour mixture into muffin pan. Sprinkle tops with a little brown sugar.

5. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean.

Try to eat just one... I dare you....