I still had some pumpkin puree in the freezer that I needed to use, so I turned to a recipe that had been on my to-bake list for quite a while: The Best Pumpkin Muffins from Vegan with a Vengeance. I ended up making a few changes to the recipe (changed the quantities to fit the amount of pumpkin puree I had, added some whole wheat flour, used maple syrup instead of molasses), but they’re still amazing! I thought the batter seemed very thick so I figured I’d bake for a few minutes less than I normally would, but next time I’ll just stick to the regular baking time. They’re great! Go make them too!