Pumpkin/butternut Squash Muffins
INGREDIENTS
- 1 3/4 cups white whole wheat flour
- 3/4 cups brown sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 1/8 teaspoon cloves
- 1 cup pureed pumpkin or butternut squash
- 1/2 cup soy milk
- 1/2 cup vegetable oil
- 2 Tablespoons molasses
DIRECTIONS
- Sift together all the dry ingredients and set aside. In another bowl
- whisk together the remaining wet ingredients. Pour wet mixture into
- dry and combine with a fork until just mixed. Do not over mix or your
- muffins will suffer in texture. Pour batter into muffin cups about 2/3
- full and bake for 18 - 20 minutes at 400 degrees. These muffins are a little chewy
- when they are hot so allow to cool completely before eating.