1 3/4 cups all purpose flour (I used whole wheat)
1 3/4 cups sugar (way too much, next time I will try using maple syrup)
1 tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp fresh ginger, grated
1/4 tsp allspice
1/8 tsp cloves
1 cup pureed pumpkin
1/2 cup almond milk
1/2 cup vegetable oil (I used grape seed)
2 tbsp molasses
Preheat oven to 400 degrees. Lightly grease a 12 muffin tin.
Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
Fill the muffin cups 2/3s full. Bake for 20 minutes, until a toothpick comes out clean.
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