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!
I’ve made these muffins before they are sooooooo good! Nice and moist and yummy.
I like those shiny tops!