To me nothing says it's the dawn of winter like pumpkin and rich spices. These muffins combine both those things together in the most delicious way possible. Molasses adds a subtle nod towards gingerbread, the other star baked good of the season.
Free from dairy, nuts, peanuts, mustard, oats, sesame, egg
1/2 cup sunflower oil
1 cup cane sugar (or white sugar)
3 tbsp. fancy molasses
1 cup unsweetened applesauce
2 cups pure pumpkin puree
3 1/3 cups all-purpose flour
4 tsp baking powder
3 tsp. baking soda
a pinch of salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
Pre-heat the oven to 350F and line a muffin tray with paper liners.
In a large bowl mix the oil sugar, and molasses until smooth. Add the applesauce and pumpkin puree and beat well. Add all the dry ingredients, including the spices, at once and mix until well-combined, but don't over mix. The batter should have a lot of air bubbles.
Spoon the batter into the lined muffin cups and bake for 20 - 22 minutes, or until a toothpick inserted into the center comes out clean.
These muffins freeze really well so I like to freeze them individually for breakfast.
You can find my fellow Canadian food blogger's recipes here!
Easy Weeknight Turkey Chili http://mommydo.com/2016/11/07/weeknight-easy-turkey-chili/
Grape Jelly Meatballs http://theinspiredhome.org/grape-jelly-bbq-sauce-meatballs/
Puffball Mushroom Soup http://wp.me/p5Avgl-ha
Creamy Curry Meat Soup http://www.allergygirleats.com/creamy-curry-meat-soup/
Moong Dal (Indian Lentil Soup) http://www.mapleandmarigold.com/moong-dal-easy-lentil-recipe
Chicken Pot Pie http://wp.me/p4GYuL-1V1