These are based on the Pumpkin Muffins in Vegan with a Vengeance, but I use my own baking mix. Also, I use less sugar and oil. The original spices, however, are perfect. Happy Halloween!
1 cup mashed pumpkin
2/3 cup soy milk
1/3 cup oil, including 2 tablespoons toasted walnut oil if you have it
2 tablespoons molasses (not blackstrap; it’s too strong for this)
scant 1 cup sugar
1 3/4 cup whole-grain baking mix
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger powder
1/4 teaspoon allspice
1/8 teaspoon cloves
Preheat oven to 400F. Beat together the pumpkin, soy milk, oil, molasses and sugar until well combined. Add the baking mix and spices and stir until just combined. (Don’t over mix once the flour has been added.)
Oil 12 muffin cups. Spoon in batter nearly to the top. Bake for 18-20 minutes, until the top is springy and a knife inserted in the center comes out clean.