Pumpkin Muffins

A recipe post is long overdue. These have become one of my favorites. Muffins, when made the right way, can be a healthy and filling food when you can't seem to make yourself sit down for a meal. They're also a great snack to grab when you are filling up the house with Holiday Goodies, in preparation to do the neighborly cookie gift tins! This recipe was adapted from Isa's recipe on The PPK, which can be found here. It's a fabulous recipe to work from. The original recipe is vegan, simply by using soy yogurt instead of the Stonyfield I have in my fridge. I also cut the fat by subbing apple butter (applesauce works too) for half of the oil.

Pumpkin Muffins (Makes 12)

Ingredients
1 3/4 cups flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice

1 cup pureed pumpkin (I use fresh but you can also use canned)
1 tablespoon vanilla yogurt
1/2 cup soymilk
1/4 cup vegetable oil
1/4 cup apple butter
2 tablespoons molasses

Directions: Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil. Combine dry ingredients. In a seperate bowl, whisk together wet ingredients. Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy!